제빵사 백분율
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정의
제빵 레시피에서 밀가루 무게를 항상 100%로 두고 모든 재료를 밀가루 무게 대비 백분율로 표시하는 표기법.
설명
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.
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