The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Anything too geeky to post about elsewhere.

virgule's picture

Bread temperature - rubbery texture

April 18, 2014 - 11:29am -- virgule

Hello,

I've been experimenting for the past 6 months in making bread in tropical climate (Bangkok). My favorite is baguette, made with 35% starter at 1:1 hydration, and overall 65 to 70% dough hydration. So far so good, bread has nice oven spring, good crust look and tastes good - but it's not sour at all, and the inner crumb has a much more rubbery texture than an average baguette "made in France".

ibor's picture

Baker's percentage. Long and ardous calculations.

December 13, 2013 - 5:52am -- ibor

I understand and use the baker's percentage formula for calculating the amount of bread one wants to make, based in the percentage of its components. Flour is 100%  and the rest of the ingredients vary accordingly.

How do you calculate the bread's final weight when you use a sponge like in Reinhart's New York Deli Rye - The Baker's Apprentice ? In other words, how did Mr. Reinhart arrive at the  formula he gives for the bread, based in the percentages he provides?

The "Baker's Math System" from his book does not present, in my opinion, a clear explanation.

flourdustedhazzn's picture

White rye extraction rate

April 28, 2013 - 12:51pm -- flourdustedhazzn

Hi everyone,

I'm in the process of figuring out how to bake from a bread formula calling for dark rye. In this context "dark rye" refers specifically to what's left after the white rye flour — most of the endosperm — is extracted from whole rye by the miller. I live in an area where I can't seem to find this flour; I can buy something labeled "dark rye" easily enough, but it's just whole grain rye flour, not the byproduct of white rye production that the recipe calls for.

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