Ch at 16:46, 18 November 2023

2023-11-18T16:46:46Z

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[[Bread|⇐ Bread]]

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== Baker's percentages ==
Also known as Baker's maths.
It is simply a method of presenting the (relative) quantities of the various ingredients in the recipe. Flour is always calculated as 100%. Other ingredients are calculated as a percentage by weight of the amount of flour, e.g. 500g flour with 310g water would be 100% flour, 62% flour.
 

'''Example:'''
{|
|-style="text-align: left;
! Ingredient !! Weight !! Baker's %
|-
| Flour || 500g || 100%
|-
| Water || 310g || 62%
|-
| Yeast || 20g || 4%
|-
| Salt || 8g || 1.6%
|-
| Olive oil || 2 Tbsp = 30ml ≅ 30g || 6%
|}
''Bread : A Baker's Book of Techniques and Recipes'' Jeffrey Hamelman
== Desired dough temerature ==
This is a formula for calculating how hot the liquid added to the dough needs to be to get a certain desired dough temperature.
This rough and ready method takes the desired temperature of the dough and multiplies that by 3 (or 4 if using a pre-ferment). The subtract the temperatures of the flour, room and pre-ferment. Subtract a fiddle factor to allow for heat added by mixing. This will depend on the method and machine used to mix and by the mixing time - e.g. 14 for my Kenwood mixer kneading for 2 minutes at speed 1 and 6 minutes at speed 2. The final result is the required temperature for the added liquids.
 
'''Example:'''
{|style="text-align: center;
|-style="text-align: left;
! Factor !! colspan="2"|Straight dough !! colspan="2"|Dough with pre-ferment
|-
|- || temperature || formula ||temperature || formula
|-
| style="text-align: left;|DDT || 24.5℃ || 24.5℃ || 24.5℃ || 24.5℃
|-
| style="text-align: left;|Multiplication factor || x3 || 73.5 || x4|| 98
|-
| style="text-align: left;|minus Flour || 20℃ || 53.5 || 20℃ || 73.5
|-
|style="text-align: left;| minus Room || 20℃ || 33.5 || 20℃ || 53.5
|-
| style="text-align: left;|minus Pre-ferment || n/a || 33.5 || 22℃ || 31.5
|-
| style="text-align: left;|minus friction1 || 14 || 19.5 || 14 || 17.5
|-
| style="text-align: left;|Water/liquids for DDT || || 19.5℃ || || 17.5℃
|}
1 To calculate the friction factor, do the formula in reverse. Mix some dough, take the temperature and multiply by 3 (or 4 with pre-ferment). Subtract the flour, room, pre-ferment (if any) and liquid temperatures. The result is the factor added by the process of mixing and kneading.

 
''Bread : A Baker's Book of Techniques and Recipes'' Jeffrey Hamelman

==Yeast conversions ==
To convert from fresh yeast to active dry yeast (which requires dissolving in water before incorporating in dough) or instant dry yeast (which can be added with the other dry ingredients).
{|
|-
! Fresh yeast !! Active dry !! Instant dry
|-
| Factor || x 0.4 || x 0.33
|-
| 21g || 8.4g || 7g
|}
''Bread : A Baker's Book of Techniques and Recipes'' Jeffrey Hamelman

==Yeast quantities for pre-ferments ==
The amount of yeast to add to a pre-ferment, i.e poolish or big etc, depends on how long it will ripen for and on the room temperature.
 
For a room temperature of 21℃
{|
|-
! Length of ripening at 21℃ !! % yeast
|-
| up to 8 hours || 0.7 - 1.0%
|-
| 8 - 12 hours || 0.3 - 0.6%
|-
| 12 - 16 hours || 0.1 - 0.25%
|}
''Bread : A Baker's Book of Techniques and Recipes'' Jeffrey Hamelman

==Bread shaping techniques==
Some links to [https://www.youtube.com/@bijrobert1551/videos videos] by Robèrt van Beckhoven on shaping dough.

#[https://www.youtube.com/watch?v=_AxUNXljIAk Opbollen - Preshaping to a ball]
#[https://www.youtube.com/watch?v=cBZNV_5D0bI Langmaken - Forming for a bread tin]
#[https://www.youtube.com/watch?v=V-71hCS4RtI Oppunten - Shaping a batard]
#[https://www.youtube.com/watch?v=MQNjQzKD-ek Kadetten - Forming split rolls]

Bread formulas and techniques - Revision history

Ch at 16:46, 18 November 2023