Determining Percentage (%)

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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(%F) Flour: The total percentage of flour must always equal 100%.
(%W) Water: Water is determined by the baker based on flour absorption, type of dough desired (wet or dry dough), leavener used, etc. Percentages range from 55% to 75%.
(%S) Salt: Salt is also determined by the baker. Depending on the type of dough desired, percentages range from 1.8% to 2.2%.
Example:

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