1. Using Bakers PercentagesA Tutorial

2. About Me!Chef Dan 3. Using Bakers Percentages Lean Dough 1. Change all weights to %New Weightthe same unit (smallest 3 qt. Waterunit works well). 11 lb. 8 oz. Brd.Flour 4 oz. Yeast 3 oz. Salt 3 oz. Malt3 x 32oz = 96 oz 11.5 x 16oz = 184 oz 4. Using Bakers Percentages 2. Heaviest ingredientLean Dough %New Weightis automatically at 100%(96oz) 3 qt. Water(all other ingredients (184oz) 11 lb. 8 oz. Brd. 100%will be a percentage ofFlour(4.75oz) 4 oz. Yeastthis weight). 3 oz. Salt3 oz. Malt 5. Using Bakers Percentages 3. Calculate other Lean Dough%New Weightingredients percentages(96oz) 3 qt. Water 52.17%by dividing the (184oz) 11 lb. 8 oz. Brd. 100%ingredient weight (in Flour (4.75oz) 4 oz. Yeast2.58%oz.) by the 100% weight3 oz. Salt1.63%(in oz.), then multiply by 3 oz. Malt1.63%100. Ingredient Weight / 100% weight x 100 = % for that ingredient 96 / 184 x 100 = 52.17% be sure to take the % to the hundredth position! 4.75 / 184 x 100 = 2.58% 3 / 184 x 100 = 1.63% 6. Using Bakers Percentages 4. Add all percentages,then change back to aLean Doughdecimal get your conversion %Newfactor (divide by 100 orWeightmove decimal two places to (96oz) 3 qt. Water 52.17%the left).(184oz) 11 lb. 8 oz. Brd. 100%Flour (4.75oz) 4 oz. Yeast2.58% 3 oz. Salt1.63% 3 oz. Malt1.63%158.01%CF= 1.5801 7. Using Bakers Percentages 5. Divide desired yield Lean Dough need 25 lb.%New Weightby conversion factor to (96oz) 3 qt. Water 52.17%get new 100%(184oz) 11 lb. 8 oz. Brd. 100% 15.82 lb.ingredient weight. Flour (4.75oz) 4 oz. Yeast 2.58% 3 oz. Salt 1.63%25 / 1.5801 = 15.82 lb.3 oz. Malt 1.63%158.01%CF= 1.5801 8. Using Bakers Percentages 6. Multiply new 100% Lean Dough need 25 lb.% New Weightingredient weight by (96oz) 3 qt. Water52.17% 8.25 lb.each ingredients % to(184oz) 11 lb. 8 oz. Brd. 100% 15.82 lb.get new weight for that Flour (4.75oz) 4 oz. Yeast 2.58% .41 lb.ingredient.3 oz. Salt 1.63% .26 lb. 3 oz. Malt 1.63% .26 lb. 15.82 x 52.17% = 8.25158.01%25.00 lb. 15.82 x 2.58% = .41CF= 1.5801 15.82 x 1.63% = .26 9. Changing from a decimal to pounds and ounces8.25 lb. Numbers to the left of the decimal are whole pounds. Inthis example, 8 is the whole pound weight. Numbers to the right of the decimal are ounces represented as a pound weight. To change from decimals to ounces, just take the decimaland multiply by 16 to get the ounce equivalent! .25 x 16 = 4 oz. Total weight is 8 lb. 4 oz. If using a Bakers Balance scale, you will need to round tonearest ounce. 10. Changing from a decimal to pounds and ounces8.25 lb = 8 lb. 4 oz. Lean Dough need 25 lb.% New Weight (96oz) 3 qt. Water52.17% 8.25 lb.15.82 lb. = 15 pounds 13.12 oz. (184oz) 11 lb. 8 oz. Brd. 100% 15.82 lb.(round to 13 oz.) Flour (4.75oz) 4 oz. Yeast 2.58% .41 lb. 3 oz. Salt 1.63% .26 lb..41 lb. = 6.56 oz. (round to 3 oz. Malt 1.63% .26 lb.6oz.)158.01%25.00lb.CF= 1.5801.26 lb. = 4.16 oz. (round to4oz.) 11. Using Bakers Percentages When you Whole Wheat Dough%have a recipe6 oz.Yeast 3.00%with more(104oz)6 lb. 8 oz Water 52.00%than one flour, 4 oz. Salt 2.00%then all floursadded (20oz) 1 lb 4 oz Oil10.00%together will (20oz) 1 lb 4 oz Honey10.00%be the 100% (80oz) 5lb. W. Wheat Flour 40.00%ingredient(200oz)(120oz) 7 lb 8 oz Bread Flour60.00%weight 12. Using Bakers Percentages(128oz) 8 lb. Ripe Bananas 100%(128oz) 8 lb. Sugar100%(26.72oz) 16 ea Eggs 20.88%(29oz) 1 qt Vegetable Oil22.66%(32oz) 1 qt Buttermilk25.00% 3 oz Baking Soda2.34% 1 oz Salt.78% 3 oz Vanilla2.34% 1 oz Cinnamon.78%(128oz) 8 lb AP Flour 100%