subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
Not sure where this should go?...
I know what the Bakers' Percentage is and how to calculate so it you don't have to enlighten me there - my questions is about the forumula shown for some of the bread recipes in Baking and Pastry by the Culinary Institute of America (Wiley, 2004 edition). i can't figure out the formula they're using to calculate the percentages and the book is no help. :? :?
For example, take a look at this recipe, copied verbatim from the book. The percentages in the "Final Dough" part are not Bakers Percentage but my mathematically feeble mind can't figure out how they're getting the % values they're printing.
Can anyone enlighten me? TIA
I know what the Bakers' Percentage is and how to calculate so it you don't have to enlighten me there - my questions is about the forumula shown for some of the bread recipes in Baking and Pastry by the Culinary Institute of America (Wiley, 2004 edition). i can't figure out the formula they're using to calculate the percentages and the book is no help. :? :?
For example, take a look at this recipe, copied verbatim from the book. The percentages in the "Final Dough" part are not Bakers Percentage but my mathematically feeble mind can't figure out how they're getting the % values they're printing.
Code:
Lean Dough with Biga [p 159]
Pct Oz / Fl Oz Gm / Ml
------------------------------
Biga
Bread flour 100.00% 24.00 680
Water 55.00% 13.25 398
Instant yeast 0.03% pinch pinch
Final Dough
Bread flour 70.00% 56.00 1590
Water 50.60% 40.50 1220
Instant yeast 0.63% 0.50 14
Biga{above) 46.60% 37.25 1060
Salt 2.20% 1.75 50
Can anyone enlighten me? TIA