Comments on: Baker’s Percentage Tutorial, Part 4

By: Susan

Susan — Wed, 27 Aug 2008 12:44:46 +0000

balot, if you can be more specific about what is confusing I will try to help!

By: balot

balot — Wed, 27 Aug 2008 03:59:11 +0000

i get the tutorial 1,2,3 understandable but the tutorial 4 I DONT GET IT! pls help me!

By: Susan

Susan — Sat, 24 May 2008 00:59:40 +0000

Kris, thanks for letting me know this was helpful to you!

monchy, you are welcome. The concept of hydration come up over and over again so I think this is one of the most useful applications of BP.

Jane, you’re welcome and thanks for stopping by. I always enjoy your contributions to The Fresh Loaf!

By: Jane

Jane — Thu, 22 May 2008 17:17:34 +0000

Hi Susan, Thanks so very much for this tutorial. Sounds very coherent to me! What’s up with Bart? It’s so easy to yell and flee. Anyway, I’m really happy to finally understand all that and I’m no math wizz. So, thanks for taking the time and making it clear.
Jane

By: monchy

monchy — Mon, 19 May 2008 22:51:26 +0000

Hi! great tutorial : )
I have always avoided the bakers percentage, but I was curious of how much hydration is good to have for particular bread like pizza, bagel, regular french bread and such. So I understand how important the bakers percentage is now.
I’m still not used to the baker’s percentage, but will re-read this when I need help. Thank you !

By: Kris

Kris — Fri, 16 May 2008 15:31:42 +0000

Thanks for the tutorial. I was familiar with a vague concept of BP, but I’d never actually used them. The exercises were a good confidence-booster, and caused me to reminisce about my school days years ago! I loved my Math classes.
Great job!

By: Susan

Susan — Tue, 13 May 2008 14:48:24 +0000

Boaz, I don’t have the Suas’ book yet but I will soon. When I took my first courses at SFBI they were in the midst of writing/editing/photographing for the book so I’m eager to see the finished product. You’re right that Hamelman has an excellent discussion of BP. I wish he had included final dough percentages for his formulas — he argues that they are confusing without offering useful information; I’m not sure I agree with that, but of course everyone decides for themselves what is useful. That said, “Bread” is my favorite book and I second the high recommendation.

Donna, you’re welcome, I hope this addresses the question you asked on the Part 3 comments.

By: Donna

Donna — Tue, 13 May 2008 12:03:03 +0000

Thank you! I can’t wait to try it out!

By: Boaz

Boaz — Tue, 13 May 2008 03:19:50 +0000

Susan, excellent tutorial!
I’d like to mention that the best discussion I’ve seen of Baker’s Percentages is in the new book by Michel Suas, “Advanced Bread and Pastry.” The book has an extensive appendix on Baker’s Percentages. Moreover, before the chapter on bread formulas there is an excellent section on how to develop a bread formula.
Another excellent source on Baker’s Percentages is Jeffrey Hamelman’s book, “Bread”.
Both books are very highly recommended.

By: Susan

Susan — Tue, 13 May 2008 00:36:35 +0000

rainbowbrown, thanks for the kind and encouraging words. I enjoyed doing it!

Dave, thanks for the confirmation that I’m not out in left field. I have attended five courses at SFBI (including the one Bart mentioned) and I’m not sure how anything here is at odds with what they teach, so hopefully Bart will return to explain where he thinks I’ve gone wrong.