The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advanced Topics

Anything too geeky to post about elsewhere.

MIchael_O's picture

Help with Baker's Percentages

January 30, 2017 - 5:05am -- MIchael_O

To me Hydration and Baker's Percentage remains unclear after reading countless Baker's Percentage instructionals. These instructionals all seem to handle the simplest white bread baking examples. The issue is, it sems like the baker's percentage would lose the quality of being able to compare different recipes if you strayed from those simple examples. How about more complex baking? For example, how would one calculate a baker's percentage for:

1. A brownie, that contains a lot of fat in unsweetened chocolate

crumb breads's picture

Croissant Advice

April 13, 2016 - 1:16am -- crumb breads

I need some help with an issue we are continually getting with our croissants collapsing internally during baking.

I have been moving the baking parameters around to account for this by lowering bake temp and baking longer but I am getting a thick crust and still at times small amount of collapsing in the centre. I am currently pre-heating convection oven to 210.c and then actual bake temp is 195.c for 16 mins. On the outside the croissants at this temp look fantastic and have perfect colour and a nice shattery thin crust.

OCO's picture

Preferment's optimum length of time.

April 18, 2015 - 5:27am -- OCO

Given preferment is a good thing in bread baking.

Regardless of type they all seem to achieve these three basic functions;

1) Activate yeast 

2) Flavor development 

3) Dough development 

But like everything in this world it can ony go so far before the laws of deminishing returns sets in. In other words additional length of time does not significantly influence any of above 3 once gone beyond certain amount of time. 

Meaning how much time does a preferment need before the benefits of the preferm can only be measured by a machine. 

Bread maniac's picture

burger buns with holes at the bottom of the heel

November 12, 2014 - 5:00am -- Bread maniac

Hi. I have issue with having holes at the bottom of the heel of a burger bun. I suspect it is the oil used to grease the pan which caused the hole. How do we explain this phenomena? In other words, how does the oil created holes at the bottom of the heel of the burger bun?


Thank You.

Bread maniac


Subscribe to RSS - Advanced Topics