![]() ![]() Different flours have different densities and different measurement techniques produce different results. ( * 0.03527396195 ).toFixed(1)Ĭups cannot accurately weigh ingredients (except water) because of their varying densities. 850g of dough will give a loaf of about 765g, and 100g will give a 90g roll. So the final weight of bread will be lower than the dough weight, ie. For example, the target dough weight for a standard bread loaf pan (9" x 4" x 4") about 850g, or for buns and rolls about 100g each.īread will lose around 10% of its weight when baked. finished weightĪfter completing the recipe check the overall weight to ensure it meets your target weight and adjust the flour amount if necessary. These recipes use instant dry yeast with about 6g per 500g of flour recommended. yeastįresh yeast is not readily available for me. About 2 percent salt is a common recommendation in bread recipes and you can use that instead. But I think it is healthier and it's likely that what's on the bread has plenty of salt in it. So the dough structure might be weaker and the bread itself might not taste as good with low salt. These recipes have very little salt because I am trying to limit my salt intake for health reasons. You can then adjust the 2nd water percentage to make the required overall hydration, so the sum of 1st and 2nd water percentages is the required total like 70%. That percentage will be the same as the 1st water percentage. To complete the formula first determine what percentage that 1st flour weight is of the total flour amount. ![]() In that case 1st flour weight is 50% of the starter's weight. Then determine the water percentages using your preferment.įor example, a poolish or a sourdough starter is generally equal weights of flour and water or 100% hydration. If you are making a preferment mix simply add relevant flour amounts, with preferment amount in 1st flour field, which would be in the range up to 50% of the total flour amount. the final ratios should match the formula. So using straight, sourdough, poolish etc. Whatever method is used the final dough composition should reflect the formula, particularly final hydration. Also, some ingredients add extra water: eggs are about 75% water and butter is about 15% water.ĭough will need some working before the water is fully distributed so care is required and don't add more flour except for a light dusting when shaping. Experiment and make your own formula because many recipes suggest 60% and some Artisan baking books use recipes up to 80% - particularly for sourdough. ![]() ![]() I have found about 65% hydration is good for the flour I use and for regular loaves. I aim for an initial dough texture that is slightly "shaggy" but not too wet. But if the dough is under-hydrated it can result in a dense and tough bread. Higher hydration bread doughs such as sourdough may require techniques such as pulling or folding instead of kneading. When making bread with high protein flour over-hydrating the dough can lead to a sticky and unmanageable dough. The exact amount of water needed can vary depending on temperature, humidity or a specific brand or type of flour. This means that for every 100g of bread flour you would use approximately 60-70g of water. A good rule of thumb is around 60-70% for a basic white bread made with high protein bread flour. The optimal hydration level can vary depending on the specific flour, recipe or desired final texture. It is best to weigh ingredients and grams is a good unit. Many use cup measurements, which can be either US or metric, and other mixed units like tablespoons. There are many bread dough recipes in the Internet. ![]()
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