What does the 'dough ratio' in baking refer to?

The 'dough ratio' in baking specifically refers to the proportion of flour, water, yeast, and salt used to create a dough. Understanding this ratio is fundamental for bakers, as it directly influences the texture, flavor, and structure of the final baked product. For example, different ratios can result in a variety of bread types, from tender and soft bread to crusty artisan loaves.

In bread making, the ratio of flour to water (hydration level) is critical; higher hydration can produce open crumb structures, while lower hydration tends to yield denser bread. Similarly, the amount of yeast and salt will also affect fermentation and flavor development. Mastery of the dough ratio allows bakers to experiment and adapt recipes to achieve desired outcomes.

Looking at the other options, while cooking time, baking temperature, and dough thickness are important in baking, they do not define the 'dough ratio' itself. Instead, these elements pertain to other aspects of the baking process, affecting the cooking results but not the foundational composition of the dough.