Baker’s Percentage Exercises, Part 2, With Answers

Answers to exercises for Part 2 of the Baker’s Percentage Tutorial.

Exercise 1

Consider this recipe:

  • Flour 1000 g
  • Water 680 g
  • Yeast 30 g
  • Salt 18 g

Express this recipe as a BP formula.
What is the hydration of this dough?
The type of yeast is not specified. What type do you think is intended?

Exercise 1 Answer

  • Flour 100%
  • Water 68%
  • Yeast 3%
  • Salt 1.8%

The hydration is 68%.
The yeast percentage is 3%. This probably means that fresh yeast is intended, because 3% would be quite high for active dry or instant yeast.

Exercise 2

Consider this formula:

  • Flour 75%
  • Whole wheat flour 20%
  • Whole rye flour 5%
  • Water 50%
  • Milk 10%
  • Instant yeast 1%
  • Salt 2%

What is the hydration of this dough?
What type of dough do you think this is?

Exercise 2 Answer
The hydration is 60% (50% water + 10% milk).
60% hydration is quite low, especially given that this formula contains 25% whole grain flour (remember that whole grain flours absorb more water than white). This is probably a bagel or similar dough.

Exercise 3

What questions are raised for you by the following formula?

  • Whole wheat flour 50%
  • Rye flour 10%
  • Semolina flour 10%
  • Water 75%
  • Fresh yeast 2.5%
  • Salt 0.2%

Exercise 3 Answer
I know there is an error in the formula because the flour percentages do not add up to 100%. Also, I wonder if there may be an error in the salt, because 0.2% is quite low (although not unheard of).