Bread Golden Ratio Calculator
The “Golden Ratio” for bread involves the balance of main ingredients: flour, water, yeast, and salt. This ratio helps achieve a desirable crumb structure, crust, and flavor. Here’s a table outlining the typical percentages in bread recipes based on baker’s percentages, which are widely used in baking. The percentages are based on the flour weight, which is always set at 100%.
| Ingredient | Typical Percentage of Flour Weight | Description |
|---|---|---|
| Flour | 100% | Foundation of the dough; always at 100%. |
| Water | 60-80% | Hydration affects crumb texture; higher for open crumb and softer crust. |
| Yeast | 0.1-2% (depending on type) | For leavening; amount varies by type (fresh, active, instant) and proofing time. |
| Salt | 1.8-2.2% | Enhances flavor, tightens gluten, controls fermentation. |
| Sugar | 0-5% (optional) | Added for flavor, browning, and yeast activity (more in enriched doughs). |
| Fat | 0-10% (optional) | Softens crumb; common in enriched breads (e.g., brioche, challah). |
This structure provides flexibility for different types of bread. For example:
- Lean doughs (e.g., baguettes): Lower water (60-70%), minimal to no sugar/fat.
- Enriched doughs (e.g., brioche): Higher sugar and fat, potentially lower water (60-65%).