How is dough yield defined?

Dough yield is a technical term that repeatedly raises questions for many bakers. One might try to explain it in a single sentence: the more water the flour can absorb, the higher the dough yield (DY). However, this statement is not entirely accurate, as dough yield can be influenced by various factors: flour type, fermentation system, sourdough, dough temperature, recipe ingredients (fat, sugar, eggs, etc.), and flour treatment factors such as ascorbic acid and acerola.

Let’s start with the basics! Calculate the dough yield. Dough yield (DY) is the net ratio between water and flour in the dough, where the amount of flour is always considered as 100 parts. It provides information about your flour’s water absorption capacity, the dough’s consistency, and the resulting dough quantity (including the other ingredients).

The water absorption of flour depends on the following factors:

• Protein content (gluten quality)
• Bran fraction (flour type)
• Mixing system

For example, a dough is made with 1,200 g of flour and 840 g of water.

• 1,200 g wheat flour = 100%
• 12 g (1%) → seems to indicate protein content
• 840 g water → (840 ÷ 1,200) × 100 = 70%

If you add the flour and water percentages together, the result is a Dough Yield (DY) of 170.

Dough yield allows us to differentiate flours based on their water absorption. It is used to determine dough stability and varies between small baked goods and bread (small baked goods are firmer / lower DY, while large breads are softer / higher DY). Additionally, breads baked in molds are always softer and therefore have a higher DY, whereas free-form loaves are slightly firmer.

Through DY, acidity related to aroma and dough rising capacity is also reflected. In cases of long-term guidance in the area of small baked goods, the DY should be reduced. Doughs achieve longer processing times due to lower DY (combined with cooling). DY can be increased with additional sourdough or even with scalded sourdough.

In the case of rye dough, dough yield is determined by the processing method. Rye bread doughs should be made as soft as possible. A high DY results in a more aromatic bread flavor and better dough relaxation.

Dough Yield Table

• Rye Bread: DY 160–180
• Mixed Rye Bread 80:20, 70:30, 60:40
• Mixed Bread 50:50: DY 165–175
• Wheat Bread: DY 163–170
• Wheat Rusks: DY 155–170

This table can be considered as a guideline and is based on the types of flours available in Greece.

Rye flours can retain water in the dough faster and more effectively than wheat flours—this is due to the so-called mucilage in rye, arabinoxylan. Pure rye dough made from dark flour types has a tolerance of up to 5%. This means that a rye dough that can be processed well with a DY of 160 can also be handled even better with a DY of 172.

Dough preparation is one of the key factors in determining the DY and must be included in its calculation. The shape, size, and maturity of the dough are important factors that influence it.

What happens with sourdough?

The aroma and leavening strength of sourdough are also influenced by dough yield. Naturally, the sourdough starter (“mother”) is the most important component for producing sourdough, but what effect does dough yield have?

Firm doughs with a DY of 150–160 slow down acid development. They have a very pronounced aroma, fine pores, and high fermentation tolerance. This dough yield is mainly used for complex sourdoughs (BASIC SURF LEVEL).

Medium-stable yeast dough with a DY of 180 has a particularly harmonious effect on the bread’s flavor. The processing time can also be extended for several hours. If wheat dough is cooled, this period can be prolonged up to 24 hours.

Soft doughs with a DY of 200–300 accelerate dough development. Breads with a soft, ‘pastry-like’ texture exhibit lively and uneven relaxation, with a mild bread aroma.

Reduced dough yield in sourdough made with enzymatically active rye flours results in better stability of the dough, particularly the main dough. Conversely, with enzymatically inactive flours and dry-baked rye flour, it is recommended to increase the dough yield in the sourdough. These adjustments improve the yeast activity, giving the baked bread a coarser crumb structure and a more pronounced flavor. Additionally, it is recommended to use scalded sourdough or aromatic sourdoughs with rye flours.

For the production of small baked goods, a dough yield of 156–165 is recommended. Dough that is too soft leads to a cloudy and sticky rise in baked products. Additionally, doughs prepared for slow maturation in refrigerators or freezers should be kept slightly firmer. This ensures uniform dough stability and consistency in the baked goods.

Doughs with high dough yield, that is, soft doughs, are not very suitable for slow maturation in refrigerators while in shaping. This method is only feasible when using baking molds or doughs placed on cloth towels.