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Home >> The Fresh Loaf Baker's Handbook >> Section II: Bread Basics

Baker's Math

Baker's Math

Let's have a quick math lesson.

Math?! Yes! Professional bakers don't usually talk about recipes, but
rather about formulas. Bread is all about proportions, and baker's
math is a way of breaking down ingredients into these proportions so
that you can scale up or down as needed. It also makes baking much
easier because, once you understand the basic proportions, you can
freely mix and match ingredients to invent all kinds of breads on
your own.

It's not necessary to learn baker's math to bake good bread, of
course, but it can expand your ability to mix and match ingredients
and break free of recipes to create your own formulas.

In baker's math, every ingredient is expressed in terms of the flour
weight, which is always expressed as 100 percent. For example, let's
take a typical formula for French bread:

    * Flour: 100%
    * Water: 66%
    * Salt: 2%
    * Instant yeast: 0.6%
    * Total: 170%

So, let's say we've got 500 grams of flour. If I wanted to make
French bread, here's how I'd figure out the weight of the other
ingredients

*    Water: 500 * 0.66 = 330 grams
*    Salt: 500 * .02 = 10 grams
*    Instant yeast: 500 *.006 = 3 grams

We can also first decide how much dough we want, and work backwards.
Let's say we want to make 1 kilogram of dough. First, we need to
figure out how much flour we need. To do this, we divide the total of
all the ingredient percentages added up (170% = 1.7) into the total
weight of the dough:
1000 grams / 1.7 = 588 grams of flour (rounded to nearest gram).

Now that we know the flour weight, we figure out the weight of each
of the ingredients by multiplying their percentage by the flour
weight, just as we did above.

    * Water = 0.66 * 588 = 388 grams
    * Salt = .02 * 588 = 12 grams (rounded)
    * Instant yeast = .006 * 588 = 4 grams (rounded)

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Contents

  * Section I: Introduction
  * Section II: Bread Basics
      + Baker's Math
      + Ingredients
      + Process & Technique
  * Section III: Recipes
  * Appendix A: Glossary
  * Appendix B: Further Reading
  * Contributors
  * License

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