Standard Baker's Percentages Chart
Every great bread recipe follows a fundamental mathematical ratio. By adjusting the hydration (water percentage) and the fat content, you can create anything from a crusty baguette to a soft brioche. Flour is always exactly 100%. Use this comparison chart for the typical percentages found in famous bread styles in the US.
| Bread Style | Water (Hydration) | Salt | Yeast (Dry) | Sugar | Fat / Oil |
|---|---|---|---|---|---|
| Baguette (French) | 65% - 70% | 2.0% | 0.6% - 1.0% | 0% | 0% |
| Sourdough (Artisan) | 72% - 85% | 2.0% - 2.2% | 0% (Uses Starter) | 0% | 0% |
| Ciabatta | 80% - 85% | 2.0% | 0.8% - 1.2% | 0% | 2% - 5% |
| Focaccia | 75% - 85% | 2.0% - 2.5% | 1.0% - 1.5% | 0% - 2% | 5% - 10% |
| Pizza Dough (Neapolitan) | 60% - 65% | 2.5% - 3.0% | 0.2% - 0.5% | 0% | 0% |
| Bagel | 50% - 55% | 2.0% | 0.5% - 1.0% | 2% - 4% | 0% |
| Sandwich Bread | 60% - 65% | 1.8% - 2.0% | 1.0% - 1.5% | 4% - 8% | 5% - 10% |
| Dinner Rolls | 60% - 65% | 1.5% - 2.0% | 1.5% - 2.0% | 8% - 12% | 10% - 15% |
| Challah | 40% - 45% | 1.5% - 2.0% | 1.0% - 1.5% | 8% - 12% | 8% - 12% |
| Brioche | 15% - 25% (Milk) | 2.0% | 1.5% - 2.0% | 10% - 15% | 50% - 70% |