Bakers Percentage

This post contain no recipe. As for this time round, my main focus is on bread. Do not know until when. But for now I would like to share a guidelines.

I thought this thing is very important to someone who like to do some adjustements on a recipe, well someone like me… Lol


For fruits/nuts/veggies/cheese mix into dough : up to 10% of total dough
For herbs mix into dough : up to 0,05% of total dough

The higher hydration rate, the more yeast you need or you should prolong the fermentation process.

” The warmth of human touch communicates itself and makes a real difference to the responsiveness and final feel of the dough. Machines are wonderful, but it’s you, not they that are really making these breads…”

adapted from :


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s