Baker's Percentage & Dough Hydration Explained

Baker’s percentage or baker’s maths is a great tool for creating your own recipes. Understanding dough hydration is one of the fundamentals of baking. Baker’s percentage is a way of calculating the amount of any ingredient in relation to the total flour in the recipe.
No matter how much flour is being used, from 250g to make a small loaf at home to 2 tons of flour in a bread factory, the flour will always be 100%.

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Chapters
00:00 - What is baker's percentage
01:17 - How to calculate percentage in a set recipe
02:33 - How to calculate amount in weight from percentage
03:30 - How to write a recipe. Working out individual amounts from total dough weight
06:07 - Examples of various breads made with different hydration
07:28 - Example of a 60% hydration dough
10:18 - Example of a 65% hydration dough
12:52 - Example of a 70% hydration dough
15:55 - Conclusion and side by side comparison of the three breads made
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The Steps of Baking http://bit.ly/steps-of-baking
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