Are you comfortable following most bread baking recipes? Looking to start making your own recipes, and understand what ingredients do at what levels? If yes, this is what I'm going to try and explain the basics of, and point you in the right direction. If no, still feel free to read and ask me to explain anything I did a poor/insufficient job of.

Baker's Percentages

A baker's percentage is calculated by dividing the weight of the ingredient by the total weight of flour, times 100. You might hear it referred to as baker's math, or as a symbol with b%.

For example, if I had 100 grams of flour and 60 grams of water, that would be:

60/100*100 = 60% water, or in bread recipes that's referred to as the hydration. You might have seen on YouTube things like "90% high hydration sourdough!!".

It's important to note that if I had 90 grams of bread flour and 10 grams of whole wheat, that would be 100 total.

Why is this important? Whilst it's not an exact thing, for most breads you can tell a lot by seeing what the baker's percentage of the recipe is. It's also a great way to share those recipes, it's a ratio, so it's easy to scale up or down a batch. I share recipes like this, and it might look as simple as something like:

Flour - 100%
Hydration - 50%
Salt - 2.50%
Lard - 20%
(The flour tortilla recipe I use)

In my experience, I would say that most breads fall in:

50-70% hydration
1.5-3% salt
~3% oil/fats is the optimum for loaf volume without it being very enriched (added fats and sugars), although it's also common for rustic loaves to be lean (no added fats/sugars)

There's not much I can do in terms of the typical range for other ingredients, apart from recommending resources that help to explain what these ingredients do, and give examples using bakers percentages. Michael Suas' "Advanced bread and pastry" explains what all the commonly used ingredients for each section are used for, and gives lots of recipes for different items in both weights and baker's percentages.

Bakerpedia is a great resource for seeing the typical ranges used for various products, as well as offering example recipes in some cases. It's much more geared towards industrial/commercial baking, including the use of functional ingredients (additives), but I find that kind of stuff interesting too.

If you have a lot of money to spend, Modernist Bread by Francisco Migoya and Nathan Myhrvold is definitely interesting, informative, and the photography/graphics are as helpful as they are beautiful.

The main way I learnt is to convert recipes I liked/used into baker's percentages, and start to change them. You can find various ones online, but one thing that really helped me was creating a spreadsheet calculator.

I'm going to walk through how I first made my calculator, and hopefully that will show how all the maths actually works.

Recipe Template

This is the recipe for a lean dough, so I keep the name in the top left. The "weight per" is how much I want each loaf or roll to weigh. I can change the number of them, and it'll change the total weight in the recipe to match that. I input the bakers percentages under "percentage" and the formulae display the total percentage of the recipe, and the weights of each ingredient. I like to centre align calculated cells, and right align cells that I have to change.

Showing the Formulae

So how does this actually calculate the weights? You can see that the "Total" for percentages sum up all the percentages in the recipe, and for weight is multiplies the weight per by the number of. Why? Like I mentioned above, baker's percentages are like a ratio. If I know I want 100 grams of dough, and I want to figure out how much flour I need, I need to figure out how many grams each percentage is worth and multiply it by the percent of that ingredient.

100 / 168.40 = 0.5938 grams
0.5938 * 100 = 59.38 grams

You can see me doing this in one step for each weight, where I divide the total weight by the total percentage and multiply by the column to the left - the percentage for each ingredient.

You can make one of these for all of your recipes, and then you can change the weights or batch size very easily by just changing a number or two. As you start to experiment, you can keep a "main" template with lots of blank spaces to write what ingredients you want.

This is my own personal calculator, where I've added things like pre-ferment calculators, double hydration, offsets for water loss with evaporation, something that calculates the amount of vital wheat gluten depending on what protein I want, and checks/balances for seeing if all my flours add up to 100. I also have a vlookup table underneath that tells me the nutritional information for the ingredients I'm using. I also use cell colouring as a validation tool. You can see a screenshot of it here

I don't want to share this with the idea of you using mine, there are many things I'd change about it if I decided to start over, but hopefully it shows you the flexibility and customisability of making your own calculator.

One thing that this can't do is tell you how long to knead, how long to proof, how long to cook, what temps, et c. The only thing I can recommend for that is continuing to read and do other written recipes, until you get the intuition - although I still look up recipes similar to what I've written to double check things like cooking time!

In terms of how long to bulk/final proof, generally you'll get a feel for things like judging volume (if i'm not doing an open crumb bread, I like to proof in a large 2L jug to measure change in volume). For final proof I like to use the poke test, although you'd expect a poke test on baguette dough to spring back much more than you would on challah. You want more oven spring with baguette than challah, so understanding what the tests mean and reading through resources that explain those things are very useful.

I hope this has made sense, I'm not very experienced with long-form writing and trying to teach a topic like this, but I'm trying to lean into the tildes mindset.