Dough Ratios

 

Ever wanted to make new breads, but do not have formulas for them.  So here we introduce the concept of Dough Ratios.

Dough Ratios Table

%	Ingredient	Variables	Example
100	Flour	60% Hard Wheat	5 Lbs.
60-85%	Liquid	Eggs-25% -- Milk 50%	3 Lbs.
3-5	Yeast	NA	2.5 - 4 Oz.
2-4	Salt	Vinegar may be substituted	1.5 - 3 Oz.
0-10	Sugar	Honey, Brown or Maple  Sugar	0 - Oz.
0-10	Shortening	Oil, Margarine or butter>	0 - 8 Oz.

Fruits, Nuts, Vegetable and Cheeses:  Up to 10% of the dough weight or fresh herbs up to 0.05% of the dough weight may be added.

Flour: Several grains may be blended to create textures and flavors.  At least 60% must be hard wheat flour to support fermentation.

Liquid: Water, juice, milk at levels of as much as 50% of the liquid may be used.  Up to 25% of the liquid may be eggs.

Yeast: A rich dough will require more yeast than a lean dough.

Salt: This ingredient aids fermentation and gluten development.  Vinegar may be substituted.

These four ingredients, when added in proper quantities, will combine to produce lean doughs that will become light and flavorful through fermentation and hearty baking. 

Sugar: Adds softness and moisture to the dough.

Shortening: Shortens gluten strands, adds tenderness to crumb moisture, and flavors if infused oil or butter is used.

The above is meant as a guideline, and would appear to be applicable to many different types of breads.

Hydration (Water Content: The consistency of bread dough is a function of its moisture content. Below is a rough chart relating consistency with Percentage water content

Consistency	Water Content
Stiff & Dry	55 to 58 %
Firm & Tight	58 to 60 %
Modestly Firm	62 to 64 %
Malleable	64 to 66%
Soft	66 to 70%
Soft & Sticky	70 to 80%

Generaly speaking recipes for American Stly breads typically fall in the 60 to 62% range, or between Firm & Tight and Modestly Firm. French Style fall in the 62 to 65% range and Italian upwards of 68%.

Hydration content cannot be the only factor considered, they relation of hydration to the type of flour used in the recipe must be considered. For example, rye or whole-wheat flour absorb more water than all-purpose flour. Each ingredient must be considered in the making of bread.