The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Nickdaugherty's picture

scaling of recipes

July 19, 2014 - 10:25pm -- Nickdaugherty
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hey everyone,

quick question here.  is scaling a recipe just a matter of percentages if you keep the measurements in weights?

example: if i have a recipe for 3 loafs of bread can.  can i scale up to a 100 loaf recipe so long as i use the same percentage ratio from the 3 loaf recipe.

any an all information would be greatly appreciated as i want to be as knowledgeable in this area as possible.  don't hesitate to post any other forum threads or websites with descriptive entries as i can also do my own research.

Thanks everyone

rozeboosje's picture

Autolysis & soda bread

June 27, 2014 - 6:13am -- rozeboosje
Forums: 

Has anybody ever tried to combine autolysis with making "soda bread"?

My idea is as follows. The soda bread is based on 300 grams of flour in total, so that would require 15 grams of raising agent, which I would make by adding 10 grams of Cream of Tartar and 5 grams of Bicarbonate of soda, and probably something like 10 grams of salt for flavour (between 3 and 4 percent salt to flour w/w)

To get the Autolyse going, I'd take 200 grams of plain flour, with no additions, and mix in 200 grams of water to that. Leave that to stand for about half an hour.

pmiker's picture

Baking Temperatures

June 8, 2014 - 2:51pm -- pmiker
Forums: 

I made another sourdough loaf from Bread by J. Hamelman.  This was the Vermont Sourdough with whole wheat.  The recipe calls for 460F for 40-45 minutes.  I steamed the first 5 minutes (he cautions against over steaming) and due to browning, reduced the temperature to 400 at 20 minutes.  At 35 minutes the inside temperature of the loaf was 207F.  I considered the bread done and removed it.

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