March 26, 2011 - 7:44am
Honey Bread
From 《美味面包巧手做》, written by 王传仁
translated by Hening
Ingredient Original Personal
bread flour 1000g 250g
salt 15g 3-4g
milk powder 20g 5g
liquid honey200g 50g
water 580g 185g
fresh yeast 30g 3g instant yeast
unsalted butter40g 10g
Actually I used 210g water this time. I didn't peek at the dough while the final fermentation because a blogger who practiced this recipe twice said it would take such a long time. As a result, it was a little overproof. Fortunately, it wasn't sour.
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Actually, you have added sugar to your dough. Honey is composed of glucose and fructose, both are SUGAR. You are adding 20% sugar, based on flour, to your dough.
Ford
thx i didn't know that. i just wanna say it using natural sweetness intead of artificial ones.
i changed my subject already.
Honey is a very concentrated form of sugar, as Ford has said.
Good afternoon,
I am curious about why you changed the hydration so drastically in your formula from the original. The original has a hydration persentage of:
liquid = honey 200 * 19.8% + water 580 + fresh yeast 30 * 70% = 39.6 + 580 + 21
= 640.6 g liquid for a hydration % = 640.6 / 1000 = 64 %
Your formula has a hydration % of 59.9 / 250 = 88 %
Based on your change to the formula - divide by 4 - I would have expected the water in your formula to be - 580 / 4 = 145g.
Am I missing something?
Thanks,
Ben
my friend tried this recipe 2 times, he said the original fresh yeast contains more water.
so he changed the water to 185.
for me , i added more water, because this recipe came from China.
the flour in China is so different from Canada.
in China, the flour that has 11% protein can be called bread flour.
Here, even the all purpose flour has 13%
and i dont have mixer or breadmaker, adding water could help me to knead it to a full gluten development more easily
is it right?
um, i hate to sound so ignorant, but which water amount should i follow then? i live in australia if that helps, that bread looks so feathery and delicious :)
i think 185 would be fine.
you can use 145 at the beginning, and add in more if necessary when you are kneading