Baker’s Percentage Exercises, Part 2

The answers are here. The tutorial is here: Part 1, Part 2.

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 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 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%