Professional bakers work with it and more and more home bakers too: the bakery formula. The bakery formula is used when calculating a particular loaf. Using the bakery formula, recipes can be adapted so that larger or smaller quantities of bread can be baked.
What is the bakery formula?
In certain (professional) bread baking books, the ingredients are shown in percentages instead of grams. These percentages indicate the percentage of an ingredient that is required to bake the particular bread. In this way, the size of the bread can be calculated on the basis of the percentages.
By working with percentages, the result of the bread is continuously the same. It is also clear to both professional bakers and home bakers at a glance what kind of bread it is. The percentages show whether it is a firm or airy bread. Light breads such as focaccia or ciabatta have a higher percentage of liquid compared to a regular bread. The formula shows the percentages of the bread and shows how the ingredients can be calculated using the formula. With the ingredients, a distinction is always made between flour, liquid, salt and yeast.
Converting a recipe to grams
To convert a recipe from percentages to grams, the formula “percentage ingredient: 100 x weight of flour” is used. The desired amount of flour is entered in the part “weight of flour”. In this way, the size of the bread itself can be determined. A weight of 500 grams is often used for a loaf of normal size.
Example:
Ingredient | Per cent | Calculation | Weight |
---|---|---|---|
Flour | 100% | 500 grams | |
Liquid | 65% | 65: 100×500 | 325 grams |
salt | 2% | 2: 100×500 | 10 grams |
Yeast | 1.4% | 2: 100×500 | 7 grams |
The example shows that 500 grams of flour is used for a loaf. 65% liquid is used, this amounts to 325 grams of a specific liquid such as water or milk. As can be seen in the calculation, the amount of flour is taken as a starting point, which is always 100%. When several flours are used, they are added together and together they are 100%. When you want to convert a bread recipe to percentages, you divide the amount of liquid, salt or yeast by the amount of flour. Then multiply the number that results by 100.
Converting a recipe to percentages
To convert a recipe from grams to percentages, the formula “weight of ingredient: weight of flour x 100” is used. This can be used to get more information about the ingredients. This can also be used if an existing recipe has to be adapted, in this way, for example, the amount of liquid or the weight of the flour can be adjusted. It is also a handy way to quickly exchange recipes with others who are familiar with the breadmaker formula. After all, only a list of percentages has to be given instead of a whole recipe.
Example:
Ingredient | Weight | Calculation | Percentage |
---|---|---|---|
Flour | 500 grams | 100% | |
Liquid | 325 grams | 325: 500×100 | 65% |
salt | 10 grams | 10: 500×100 | 2% |
Yeast | 7 grams | 10: 500×100 | 1.4% |
The example shows that the bread contains 325 grams of a certain liquid such as water or milk. As can be seen in the calculation, the amount of liquid is divided by the weight of the flour and then multiplied by 100. If several types of liquids are used in the bread, they must first be added together. Then it can be used in the formula.
Additional ingredients
The bread bakery formula consists of flour, liquid, water and yeast. However, there may also be other ingredients in the bread. When additional ingredients are used in the bread, these can also be reflected in the bakery formula. Calculating the extra ingredients is often the same way. With certain ingredients it is only useful to take into account that it can affect the amount of liquid in the bread. For example, unwanted raisins absorb a lot of moisture. It is best to pre-soak these types of ingredients. If this is not done, the extra weight of, for example, the raisins must be added to the amount of liquid.
Examples of flour
- Spelled flour
- Whole grain flour
- Corn flour
- Rye flour
Examples of liquid
- Water
- Milk
- Soymilk
- Tea
Why use the bakery formula?
Baking bread is precision work and using the bakery formula the quantities can be calculated precisely. This ensures the same result time after time when baking bread, whether small or large quantities. The quantity can also be adjusted to your own liking in this way. Converting a recipe to a smaller format can therefore be done in an easy and precise way. It is also easier to experiment with different types of bread because it can be calculated whether there is enough liquid in it, for example.
Percentage of liquid per type of bread
- Bagel: often between 50% and 60%
- Bus bread: often between 60% and 65%
- French bread: often between 65 and 70%
- Ciabatta / foccacia: often 70% and more
For whom is the bakery formula suitable?
In principle, anyone can use the bakery formula. However, it is useful to first master the basic techniques of bread baking. After all, sometimes only a list of percentages is given.