Anything too geeky to post about elsewhere.
I am looking at baking my bread for a larger market - say 40 -50 loafs per day.
Is there any formula that will help me calculate the amount of ingredients i need to use?
Thanks in advance - John
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.
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?