**Baker’s percentage or baker’s maths is a great tool for creating your own recipes. Understanding dough hydration is one of the fundamentals of baking.**

Baker’s percentage is a way of calculating the **amount of any ingredient in relation to the total flour** in the recipe.

*No matter how much flour is being used, from 250g to make a small loaf at home to 2 tons of flour in a bread factory, the flour will always be 100%.*

Every other ingredient is calculated as a percentage of the total amount of flour.

Hydration is the **amount of water in dough**. It can range from as little as 50% to more than 100%. I imagine you can kind of start seeing the point here. If the flour is always 100%, and the water is, for example 50%, then the amount of water will be equal to half of the amount of flour.

*Example*. A dough is made of 500g flour. I want it to be 60% hydration because that is a regular amount which will get me a nice loaf. To work out the amount of water simply calculate 60% from 500g.

**500 x 0.6 = 300g**

This goes for any ingredient.

*Understanding these simple calculations opens a whole world of baking. You no longer have to follow recipes. You can create your own recipes and be in full control every single time!*

Watch the video down below where I explain everything in detail.

Watch the video here