This will bring our total flour weight to 50 pounds for our new dough. When we want to change the dough size by manipulating the amount of flour used, here’s the procedure: Let’s say we are presently using 40 pounds of flour in our dough and we want to increase our dough size based on the addition of 10 more pounds of flour weight. Do this for each ingredient percentage, and you will have a dough with correct ingredient weights. Do the same math, 640 X 1.5, then press the “%” key, resulting in 9.6 ounces. If you want to change your ingredient weights to ounces, just show the flour weight in ounces (40 X 16 = 640 ounces). Type in 40 X 1.5, then press the “%” key, and 0.6 pounds is the result. Here’s an example of how that works: The flour weight is 40 pounds, which is equal to 100%, and the oil amount is shown as 1.5%. Read the ingredient weight in the display window, taking into account that the ingredient weight will be shown in the same weight measure (pounds, ounces, grams, kilograms, etc.) that the flour weight was shown in. Using your calculator, enter the flour weight and press “X,” then enter the ingredient percentage you want the weight for and press the “%” key. The rest of the ingredient percentages and weights are based on the flour weight. With bakers percent, the total flour weight is always equal to 100%. With the new flour weight, we can then use our bakers percent calculations to find the new ingredient weights. The result will be the flour weight needed to make the desired new dough weight. Here’s how that works: If you know how much dough you want to make, just find the sum of the bakers percent comprising your dough formula, then divide this by 100 (moving the decimal point two places to the left) and divide the desired dough weight by this number. With either of those two pieces of information, we can make the dough any size we want. In this case, all we need to do is decide how much dough we want to make or how much flour we want to use. For example, if a dough based on 40 pounds of flour contained 17 ounces of salt, what would we know about this dough formula? If presented in bakers’ percent, we would immediately see the amount of salt is 2.65%-about as much as we might want to use in our dough, and certainly enough to require an adjustment in yeast level (making it higher) if a faster fermenting is needed.īakers percent also allows us to manipulate the size of the dough very easily. When a dough is given in bakers percent, it is very easy to immediately see any issues with ingredient amounts. Let’s take a closer look at this powerful tool for pizza makers and bakers. Or maybe you’re self-taught and simply never learned about it at all. If you’re opening your first-ever pizza shop, you’ve probably heard about bakers percent, but you might not know what it means.
Related: A simple solution to your pizza dough bubble troubles
Bakers percent lets you easily pinpoint any issues with ingredient amounts in your pizza dough.In this timeless article republished from 2018, the late Tom “The Dough Doctor” Lehmann explained the specifics of calculating bakers percent in dough-making.
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