Today I finally looked into this baker's percentages thing, then it hit me, why on earth there is anything else as that makes it so simple and easy to figure out everything so called magic in recipes.
I did read this:
Hydration - Bread Dough | CraftyBaking | Formerly Baking911
Also this:
Dough Doctor: Baker's Percent | Pizza Today
Then I went to King Arthur's page and did little math, put formulas in excel and I started to see what effect water has, also learned about link between sugar and how dark bread becomes, everything is suddenly so clear and simple.
Now I can easily adjust airiness of dough or whatever aspect I want as finally it is clear how water percentage in dough changes things.
Might be different for others, but I have always excel running so it is really easy for me to get art of baking with it, maybe helps others too, only thing that matters is ratio of ingredients, to actually see ratio makes it easy to compare different recipes that have different volumes.
I did read this:
Hydration - Bread Dough | CraftyBaking | Formerly Baking911
Also this:
Dough Doctor: Baker's Percent | Pizza Today
Then I went to King Arthur's page and did little math, put formulas in excel and I started to see what effect water has, also learned about link between sugar and how dark bread becomes, everything is suddenly so clear and simple.
Now I can easily adjust airiness of dough or whatever aspect I want as finally it is clear how water percentage in dough changes things.
Might be different for others, but I have always excel running so it is really easy for me to get art of baking with it, maybe helps others too, only thing that matters is ratio of ingredients, to actually see ratio makes it easy to compare different recipes that have different volumes.