Calculadora de Hidratação da Massa
Calcule a taxa de hidratação da massa de pão para obter a textura desejada.
Water (Hydration)
65.0 %
Formula
## How Baker Percentages Work ### Formula **Baker % = (Ingredient Weight / Flour Weight) x 100** Flour is always 100%. Every other ingredient is expressed relative to the flour weight. This system makes it easy to scale any bread recipe. ### Typical Ranges - Hydration: 55-80% - Salt: 1.8-2.2% - Instant yeast: 0.5-1.5%
Exemplo Resolvido
Calculate baker percentages for 500 g flour, 325 g water, 10 g salt, 5 g yeast.
- 01Flour: 100% (by definition).
- 02Water: (325/500) x 100 = 65% hydration.
- 03Salt: (10/500) x 100 = 2%.
- 04Yeast: (5/500) x 100 = 1%.
- 05Total dough: 500 + 325 + 10 + 5 = 840 g.
Perguntas Frequentes
Why is flour always 100%?
Baker percentages use flour as the base because flour is the primary structural ingredient. This makes it easy to compare recipes regardless of batch size.
What does hydration percentage mean?
Hydration is the water percentage relative to flour. Higher hydration (70-80%) makes a more open, airy crumb. Lower hydration (55-65%) makes a tighter, denser crumb.
Can baker percentages exceed 100%?
Individual ingredients can exceed 100% if they outweigh the flour (rare), but the total of all baker percentages added together will exceed 100% because flour itself is 100%.
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