The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cold retard yeast

kristakoets's picture

baker's math and leaven percentages

July 13, 2011 - 1:01pm -- kristakoets

Hi all,

Two questions for all you experts :-)

#1 Regarding baker's percentages....For my Desem-type loaf (not made per own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is my overall hydro  81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?

varda's picture

What is best strategy for retarding yeast breads

May 1, 2011 - 11:51am -- varda

Hi,  I plan to bring a sesame semolina braid to a lunch and I would like to bake it in the morning.  I won't have time to make it all in the morning, so would like to retard overnight.    I have never retarded a yeast bread before, so don't know the best way to do it.   Any advice?   Thanks!   -Varda

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