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Offline moose13

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figuring bakers percentage
« on: August 31, 2019, 09:09:29 PM »
Im still experimenting with different dough formulas. I often find them by weight and not percentage, sorry a little slow maybe but how would i figure the percentages of a recipe like this?

500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
10gr salt
3gr active dry yeast

Offline TXCraig1

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Re: figuring bakers percentage
« Reply #1 on: August 31, 2019, 09:19:38 PM »
65% hydration is the water baker's %
10g salt / 500g flour = 2.0%
3g ADY / 500g flour = 0.6%
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline moose13

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Re: figuring bakers percentage
« Reply #2 on: August 31, 2019, 09:30:57 PM »
65% hydration is the water baker's %
10g salt / 500g flour = 2.0%
3g ADY / 500g flour = 0.6%
Thanks Craig! I called my freshman son up from the basement to help ole dad and he figured the same thing, its been a few years since i moved decimals like that! hahaha

Offline foreplease

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Re: figuring bakers percentage
« Reply #3 on: September 01, 2019, 02:12:22 AM »
To expand on Craig’s explanation:
You need to know the total weight of flour you use. If you would like 3 parts AP to 1 part Whole Wheat, your mix is 75% - 25%, but your total flour mix = 100%. You need to choose how much total flour you want to use. Let’s say 1,000 grams. 1,000 x 75% = 750g AP and 1,000 x 25% = 250g Whole Wheat.
Total Flour = 750g + 250g = 1,000g
Flour always adds up to 100%. In this case we have 75% AP + 25% Whole Wheat =100%


If you prefer to solve/think in words instead of numbers to get started, ask yourself “Compared to flour (which is always 100%) how mich of each of the following do I want to use: water, salt, oil (if any)and sugar (if any).


Using Craig’s percentages:
Water = 65%, therefore you need 1,000g x 0.65 = 650g water
Salt = 2.0%, therefore you need 1,000g x 0.02 = 20g salt
ADY = 0.6% therefore you need 1,000g x 0.006 = 6g ADY


This will make a batch lf dough weighing 1,676 grams. From there, you can easily scale this up or down.
Some people decide how much dough they want to wnd up with, then figure it backwards for each ingredient. To do this, choose the total dough weight you want to make, say 2,200 grams.

Make a small table like this

Total dough weight = 2,200g
Then add up the percents of each ingredient here, this will help you find your total flour weight:
Percents
100 flour
65 water
2 salt
0.6 ADY
167.6 is the sum of the percents
Then take total dough weight and divide by the decimal representing total percent for all ingredients. 167.6% = 1.676
2,200 / 1.676 = 1,312.65g total flour needed

From there, start with the now known flour weight and multiply by the bakers percentage already determined to figure out how much of each you need:
Flour 100% = 1,312.65g
Water 65% = 1,312.65 x 0.65 = 853.22g
Salt 2% = 1,312.65 x 0.02 = 26.25g
ADY 0.6% = 1,312.65 = 7.9g

Check sum of weights and percents
Percents: 100+65+2.0+0.6 = 167.6 OK
Weights: 1,312.65+853.22+26.25+7.9 = 2,200.02 OK


Edit: I had 10,000g flour on one line instead of 1,000. Fixed.
« Last Edit: September 01, 2019, 12:08:08 PM by foreplease »
-Tony

Offline Pete-zza

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Re: figuring bakers percentage
« Reply #4 on: September 01, 2019, 09:09:23 AM »
To add to what Craig and Tony have said, if you know the dough ball weight you want to use and the number of pizzas you want to make, you can use one of the dough calculating tools on the forum. At some point, you might also calculate the thickness factor (TF) for your dough and use that in one of the dough calculating tools on the forum. The thickness factor is calculated as follows:

TF = (Dough ball weight in grams/28.35)/(3.14159 x R x R), or (Dough ball weight in ounces)/(3.14159 x R x R), where R is the radius of the pizza.

As an example, either of the above approaches can be used with the Lehmann dough calculating tool at https://www.pizzamaking.com/dough-calculator.html, or the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html.

Using either of the above dough calculating tools you can also compensate for minor dough losses incurred in making the dough, such as a bit of the dough sticking to the sides of the bowl, to the agitator used, or to your hands or on the bench. This means that you will have to use a scale to get the proper dough ball weight. For most doughs, I use about 1.5% for the bowl residue compensation value.

You can find other dough calculating tools among the stickys at:

https://www.pizzamaking.com/forum/index.php?board=40.0

Peter

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Offline HansB

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Re: figuring bakers percentage
« Reply #5 on: September 01, 2019, 10:01:58 AM »
Hans

Offline Pete-zza

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Re: figuring bakers percentage
« Reply #6 on: September 01, 2019, 10:25:02 AM »
Another handy calculator: https://www.bakerybits.co.uk/dough-calculator-bakerybits/
Hans,

If you can create a new thread featuring the dough calculating tool you mentioned, and post the thread under Forum Info, I can make a sticky out of it.

Peter

Offline Pete-zza

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Re: figuring bakers percentage
« Reply #7 on: September 01, 2019, 12:51:33 PM »
Hans,

Thank you. I made your post a sticky.

Peter

Offline HansB

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Re: figuring bakers percentage
« Reply #8 on: September 01, 2019, 02:13:07 PM »
Hans,

Thank you. I made your post a sticky.

Peter

Hopefully others will find it useful!
Hans

Offline moose13

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Re: figuring bakers percentage
« Reply #9 on: September 01, 2019, 04:55:32 PM »
To expand on Craig’s explanation:
You need to know the total weight of flour you use. If you would like 3 parts AP to 1 part Whole Wheat, your mix is 75% - 25%, but your total flour mix = 100%. You need to choose how much total flour you want to use. Let’s say 1,000 grams. 1,000 x 75% = 750g AP and 1,000 x 25% = 250g Whole Wheat.
Total Flour = 750g + 250g = 1,000g
Flour always adds up to 100%. In this case we have 75% AP + 25% Whole Wheat =100%


If you prefer to solve/think in words instead of numbers to get started, ask yourself “Compared to flour (which is always 100%) how mich of each of the following do I want to use: water, salt, oil (if any)and sugar (if any).


Using Craig’s percentages:
Water = 65%, therefore you need 1,000g x 0.65 = 650g water
Salt = 2.0%, therefore you need 1,000g x 0.02 = 20g salt
ADY = 0.6% therefore you need 1,000g x 0.006 = 6g ADY


This will make a batch lf dough weighing 1,676 grams. From there, you can easily scale this up or down.
Some people decide how much dough they want to wnd up with, then figure it backwards for each ingredient. To do this, choose the total dough weight you want to make, say 2,200 grams.

Make a small table like this

Total dough weight = 2,200g
Then add up the percents of each ingredient here, this will help you find your total flour weight:
Percents
100 flour
65 water
2 salt
0.6 ADY
167.6 is the sum of the percents
Then take total dough weight and divide by the decimal representing total percent for all ingredients. 167.6% = 1.676
2,200 / 1.676 = 1,312.65g total flour needed

From there, start with the now known flour weight and multiply by the bakers percentage already determined to figure out how much of each you need:
Flour 100% = 1,312.65g
Water 65% = 1,312.65 x 0.65 = 853.22g
Salt 2% = 1,312.65 x 0.02 = 26.25g
ADY 0.6% = 1,312.65 = 7.9g

Check sum of weights and percents
Percents: 100+65+2.0+0.6 = 167.6 OK
Weights: 1,312.65+853.22+26.25+7.9 = 2,200.02 OK


Edit: I had 10,000g flour on one line instead of 1,000. Fixed.

Great explanation. I figured it out with some help from my kid! I forgot to make the flour 100% thats what was screwing me up in the first place. Thanks!

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