Baker's Math (2009) • Hacker News Board

Re: Baker's Math (2009)

#11

Post by sva_ » Sun, Oct 02, 2022, 2:59 PM UTC

ycombinete wrote: post #7

annoyingnoob wrote: post #4

For example, let's take a typical formula for French bread: Flour: 100% Water: 66% Salt: 2% Instant yeast: 0.6% Total: 170% My brain will not stop telling me that the total is 168.6%.

You get used to it. In practice it makes things very simple! Especially if you have a scale with a % option [0], but even without if you’re cooking with nice round metric weights. I just chuck some flour on the scale, whack the % symbol, and use the set percentages for everything else. [1] https://myweigh.com/product/kd8000/

I just use 80% hydration, it makes things easier and tastier.

Re: Baker's Math (2009)

#12

Post by tromp » Sun, Oct 02, 2022, 2:59 PM UTC

stormdennis wrote: post #5

Should it not be Bakers' Math?

It certainly should be, as this guy explains https://www.youtube.com/watch?v=wMFGv6wd5Y8

Re: Baker's Math (2009)

#13

Post by _Microft » Sun, Oct 02, 2022, 3:04 PM UTC

NextHendrix wrote: post #2

Don't forget to multiply the result by 13/12

Is this a joke or an advice which could use some more explanation?

Re: Baker's Math (2009)

#14

Post by fknorangesite » Sun, Oct 02, 2022, 3:05 PM UTC

This is also how it works in meat curing, etc world. If I'm making a pork sausage, for example, all ingredient amounts are listed in terms of the weight of the meat.

Re: Baker's Math (2009)

#15

Post by vecter » Sun, Oct 02, 2022, 3:06 PM UTC

_Microft wrote: post #13

NextHendrix wrote: post #2

Don't forget to multiply the result by 13/12

Is this a joke or an advice which could use some more explanation?

It’s a joke. A “baker’s dozen” is 13, not the standard 12.

Re: Baker's Math (2009)

#16

Post by cochne » Sun, Oct 02, 2022, 3:06 PM UTC

_Microft wrote: post #13

NextHendrix wrote: post #2

Don't forget to multiply the result by 13/12

Is this a joke or an advice which could use some more explanation?

It’s a reference to a bakers dozen - make 13 so you can taste one and be left with 12.

Re: Baker's Math (2009)

#17

Post by [deleted] » Sun, Oct 02, 2022, 3:07 PM UTC

_Microft wrote: post #13

NextHendrix wrote: post #2

Don't forget to multiply the result by 13/12

Is this a joke or an advice which could use some more explanation?

[deleted]

Re: Baker's Math (2009)

#18

Post by mlnhd » Sun, Oct 02, 2022, 3:07 PM UTC

_Microft wrote: post #13

NextHendrix wrote: post #2

Don't forget to multiply the result by 13/12

Is this a joke or an advice which could use some more explanation?

A “baker’s dozen” is 13. Presumably so that the baker gets one to himself.

Re: Baker's Math (2009)

#19

Post by SideburnsOfDoom » Sun, Oct 02, 2022, 3:08 PM UTC

ycombinete wrote: post #7

annoyingnoob wrote: post #4

For example, let's take a typical formula for French bread: Flour: 100% Water: 66% Salt: 2% Instant yeast: 0.6% Total: 170% My brain will not stop telling me that the total is 168.6%.

You get used to it. In practice it makes things very simple! Especially if you have a scale with a % option [0], but even without if you’re cooking with nice round metric weights. I just chuck some flour on the scale, whack the % symbol, and use the set percentages for everything else. [1] https://myweigh.com/product/kd8000/

> You get used to it.

You do. The single most important factor is "what does the dough feel like - how stiff and hard, or how loose and wet?"

The water % captures this in 1 number.

e.g. A 60% hydration pizza dough is much stiffer than a 80% hydration focaccia dough.

Just by seeing that one number, I get an idea of how the dough is going to be to work with.

Re: Baker's Math (2009)

#20

Post by JustSomeNobody » Sun, Oct 02, 2022, 3:08 PM UTC

sva_ wrote: post #11

ycombinete wrote: post #7

Earlier quoted context omitted.

You get used to it. In practice it makes things very simple! Especially if you have a scale with a % option [0], but even without if you’re cooking with nice round metric weights. I just chuck some flour on the scale, whack the % symbol, and use the set percentages for everything else. [1] https://myweigh.com/product/kd8000/

I just use 80% hydration, it makes things easier and tastier.

A bit messy though.