نسبة الخباز المئوية

If a recipe uses 1,000 g flour and 650 g water, the hydration is 65%. This system lets bakers scale recipes up or down instantly and compare dough characteristics across formulas. A baguette dough is typically 60–65% hydration; ciabatta runs 75–80%. Salt is usually 1.8–2%, and yeast around 1%. The method is standard in professional bakeries worldwide.