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1. RECIPE INPUTS (GRAMS)
2. TRUE BAKER'S MATH OUTPUT
77.3%
OPEN, CUSTARDY ARTISAN CRUMB
| Component | Weight | Baker's % |
|---|---|---|
| Total Flour (incl. starter) | 550g | 100.0% |
| Total Water (incl. starter) | 425g | 77.3% |
| Prefermented Flour | 50g | 9.1% |
| Salt | 10g | 1.8% |
| Total Dough Weight | 985g | — |
3. DESIRED DOUGH TEMP (DDT) WATER CALC
93°F
REQUIRED STRIKE WATER TEMPERATURE
4. HYDRATION CHEAT SHEET & FACTS
| Hydration Range | Dough Feel | Best For |
|---|---|---|
| 55% – 64% | Stiff, zero stick | Bagels, Pretzels, Pasta |
| 65% – 72% | Smooth, beginner-friendly | Sandwich Loaves, Neapolitan Pizza |
| 73% – 80% | Tacky, extensible | Artisan Country Sourdough, Focaccia |
| 81% – 90%+ | Slack, wet soup | Ciabatta, Pan de Cristal |
Why Baker's Math? Every ingredient is weighed as a percentage of Total Flour (always 100%). Whole wheat and rye absorb ~5–8% more water than white bread flour due to bran content.
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