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Basic Bread Ratio — 5 parts flour to 3 parts water (60% hydration)
Must Knowweight
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5 parts flour by weight
3 parts water (60% hydration)
Overview
The basic bread ratio is 5:3 (5 parts flour to 3 parts water (60% hydration)). Higher hydration (65-75%) gives more open crumb but is harder to handle. Master ratio guide for baking from memory.
Key Details
- 5 parts flour by weight
- 3 parts water (60% hydration)
- 2% salt (by flour weight)
- 1% instant yeast
- Knead 8-10 minutes until smooth and elastic
Why This Matters
- Knowing the basic bread ratio lets you bake without a recipe
- Baker's ratios are the foundation of all baking — scale up or down easily
- Understanding ratios helps troubleshoot texture and flavor issues
- Basic Bread is one of the most commonly searched baking formulas
How To
- 1Basic Bread ratio: 5:3 (5 parts flour to 3 parts water (60% hydration))
- 2Standard batch: 500g flour, 300g water, 10g salt, 5g yeast
- 3Higher hydration (65-75%) gives more open crumb but is harder to handle
- 4Weigh ingredients for the most consistent results
- 5Adjust ratio slightly based on humidity and altitude
Tags
unit-conversionsweightbaking-ratiosbasic-breadbaking-basicsratios
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UsefulFrequently Asked Questions
The basic bread ratio is 5:3: 5 parts flour to 3 parts water (60% hydration). Higher hydration (65-75%) gives more open crumb but is harder to handle