Bakery tool
Bread calculator
Baker's percentages, scaled to the gram. No maths at six in the morning.
Batch
8 babkas × 283 g
Hydration
63.7%
Balanced
663 g water / 1040 g flour
Counts the water in the starter, milk (~87%), eggs (~75%) and butter (~16%).
- Total flour
- 1040 g
- Total water
- 663 g
Ingredients
Change a percentage to change the formula. Change grams to scale the whole batch.
| Ingredient | Percent | Grams | ||
|---|---|---|---|---|
| the base, 100% | % | g | ||
| % | g | |||
| ≈ 7 medium eggs | % | g | ||
| % | g | |||
| % | g | |||
| ≈ 5.3 g instant yeast | % | g | ||
| % | g | |||
| Total | 217.69% | 2264g |
Besides the dough
- Coconut and chocolate filling65 g per piece520 g
- Syrup (water and sugar, 1:1)30 g per piece240 g
$ bread doctorformula@9241f0b
- hydration 63.7% · balanced. Production-ready.
- salt 0.96% · normal for a sweet dough.
- yeast 0.51% (instant eq.) · a few hours of rise.
- enriched dough · sugar 18.5%, fat 23.1%. Build the gluten before the butter.
→ 0 issues. Happy baking.
The process
Yeast · 5–10 min
Warm milk, a spoonful of the sugar and the yeast, until a fine foam appears.
Autolyse · 20–25 min
Everything else except the butter. Mix just until the flour is hydrated, then rest.
Knead · 25–30 min
Slap & fold for 8–10 minutes, then the soft butter in 3–4 additions. No extra flour, however tempting.
Bulk · 1.5–2 h
At 24–26°C, until it grows 70–80%. Don't let it double.
Bake · 170°C
After 45–60 minutes of proofing in the tins: 25–30 minutes, static. Syrup right away, while hot.
Flavour, for 8
Seeds from ½ vanilla pod and the zest of 1–2 oranges.