Baker’s percentages made practical
A simple way to scale a loaf without changing its balance.
Field NotesStrong Bakery
FIELD GUIDE · 02THE SHORT VERSION
A simple way to scale a loaf without changing its balance.
- 01
Treat total flour weight as one hundred percent.
- 02
Multiply flour weight by the water percentage to find your water amount.
- 03
Keep salt and yeast percentages consistent when scaling.
- 04
Remember that wholegrain flour and temperature can change how the dough feels.
ONE MORE THING
NEXT GUIDE The tools worth keeping on your counter ↗Keep a small notebook and make one adjustment at a time. Bread rewards attention more than perfection.