Professional bakers do not tend to call ingredients by volume in recipes. We use a system called “baker’s percentage” to list ingredients, based on weight. This system allows you to convert any recipe easily into any desired yield, and more experienced bakers to asses recipes quickly. This is the system i use to convert the huge professional formulas into manageable sizes for home baking while maintaining the same ingredients ratios.
This weight-based system works by expressing all ingredients as a ratio of the total flour weight. Thus, if a recipe uses 1.000 gr. flour, 700gr. water, 20gr. yeast, and 20 gr. salt, the baker’s percentage would be 100% flour, 70% water, 2% yeast, and 2% salt.
If several different flours are used, their total should add up to 100%. Thus, if a recipe uses 1.6 ounces rye flour, 6.4 ounces whole-wheat flour, and 8 ounces white flour, the baker’s percentage would read 10% rye flour, 40% whole-wheat flour, 50% white flour.
When a pre-ferment is used i call the total flour in the pre-ferment recipe 100%, but in the final dough i express the total weight of the pre-ferment as a percentage of the flour weight.
Most of the recipes i am going to post here are going to be presented in baker’s percentage system, but for some ingredients that are very difficult to weight if you don’t have a digital balance, i’m going to call for volumes as well.
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