Part

Formula

You might say: recipe, baker's formula

A bread recipe written as ingredient weights and as baker's percentages of the flour.

What it does

Expresses flour as 100% and the other ingredients relative to it, making dough proportions comparable.

Ask

What are the hydration, salt, leaven and enrichment percentages?

What to look for

1. A table of ingredients with flour at 100%
2. Weights in grams, not cups

Parts

• Baker's percentage: Each ingredient written as a percentage of the total flour weight, with the flour at 100%.
• Hydration: The water percentage of dough relative to flour.
• Salt: Salt, usually close to 2% of the flour weight.
• Enrichment: Ingredients such as fat, sugar, milk and eggs added to dough to change tenderness, colour, flavour, browning or structure.
• Soaker: A quantity of grains or seeds soaked in water for a few hours or overnight before mixing into dough.

Sources

1. King Arthur Baking, Baker's Percentage, Baker's PercentageIn using baker's percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%.
2. King Arthur Baking, Baker's Percentage, Baker's PercentageFor example, to calculate the percentage of water, we divide its weight by the flour's and multiply by 100: (33 ÷ 50) x 100 = 66%
3. King Arthur Baking, Baker's Percentage, Baker's PercentageThis common language enables the baker to not only communicate with other bakers, but also makes it possible to quickly assess a formula simply by seeing the percentages used.

Use it on your project

teardown-apply: hold "Formula" (formula) from the teardown at https://teardownatlas.com/bread/ against my project

Paste it into a coding agent that has the teardown skills.

An AI agent wrote this map with the teardown skill. It can contain errors: check the sources before you rely on a part. About and legal