Baker’s Percentage Tutorial Index

Part 1: Introduction and how to convert a recipe to Baker’s Percentage

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Part 2: Using Baker’s Percentage to analyze a formula

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Part 3: How to scale a recipe using Baker’s Percentage

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Part 4: Preferments and Baker’s Percentage

A work in progress « Toxo Bread on March 10 2009 at 06:17 pm:

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Despre Procentele de Brutar- Baker's Percentage | Apa. Faina. Sare. on August 21 2011 at 12:48 pm:

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Sondra Hodgkinson on March 2 2013 at 09:46 pm:

I am very keen to try your overnight ciabatta recipe, but only want to make one loaf (say 500g flour). I can and do use BPs, but this recipe with the poolish has me stumped trying to downscale. Can you please help? Your lessons have helped me a lot in using BPs so far.

Sondra
Susan on March 3 2013 at 10:42 am:

Sondra: for one loaf you need about 500 grams of dough. Since the overnight ciabatta recipe gives you six loaves (each 500 grams), just divide all the ingredient amounts (including those in the poolish) by six to give you the right amount for one loaf.
Sondra Hodgkinson on March 8 2013 at 07:46 pm:

Susan
Thank you for your help. Your maths lessons have been great for me for scaling down straight doughs, but the poolish (which I have never used before) threw me!
Sondra

Wild Yeast