The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Daan's picture

Bread vs The Fundamental Techniques of Classic Bread Baking

February 22, 2013 - 10:01am -- Daan
Forums: 

I have both excellent books: Bread (second edition) by Jeffrey Hamelman and The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute.

Oddly enough: the breads I make from Hamelman turn out te be always a big success. Of course, sometimes after the second try but the work, they turn out well.
My breads from FCI never work... I have the impression the doughs are always too wet. Even when the overall formula is almost identical!

freerk's picture

l = (f + 1)n alpha baker needs beta help

September 18, 2011 - 9:17am -- freerk

I'm having a discussion with myself here regarding a formula I found to calculate layers in laminated dough.

l = (f + 1)n  

L being # of finished layers, F # of folds and N being the # of times the dough is folded.

Seriously lacking in the math department myself it probably is a better idea to ask for help!

eschneider5's picture

Need help figuring out formula for this bread.

July 24, 2011 - 11:01am -- eschneider5

I wanted to start a new thread for this.  I need to find out the formula for this bread which is also a sandwich roll.  The roll has a slight sour taste to it, the crumb is soft and chewy, the crust is thin and crunchy.  The crust is the big mystery for me as it is unlike any baguette that I have made or eaten before.  This crust is much thinner than a baguette which makes it great as a sandwich roll.  Help please!

Scott Grocer's picture

Hydration: Effect of potatoes?

February 22, 2011 - 5:25pm -- Scott Grocer

Does anybody have a good rule of thumb for calculating the hydration of a dough when it includes plain, cooked and mashed potato?

According to the USDA: Potatoes, baked, flesh, without salt (100 grams) contain on average 75.42 grams of water. That sounds right I guess, but how much of that moisture is available to the dough, and how should I adjust hydration in relation to potato content?

Thanks

Scott Grocer's picture

Help adapt formula for use with levain

February 3, 2011 - 1:38pm -- Scott Grocer

I've got a formula for a nice American style pizza dough that rises in the refrigerator for 24-48 hours, but I was thinking about swapping the instant dry yeast and long ferment for a levain so I could do silly stuff like make same day sub rolls or maybe even soft dinner rolls. Mostly I just wanted something to experiment with.


The problem is that I just can't seem to grasp how to adapt the formula. I was thinking about plugging say, 20% Biga (100% flour, 60% water, 0.2% yeast) into the following formula in place of the IDY:

md_massimino's picture

Sourdough 1.1.2. - new formula for Sourdough Bread

September 24, 2009 - 2:22pm -- md_massimino

I've been trying and trying to get my sourdough bread up but have had little success.  The 1-2-3 recipe worked out ok except it was always too gloppy to make anything but ciabatta.  So I started experimenting with different forumlas, twice a day for two weeks. I think I've hit on something and I'd like some of you guys to maybe try it out and see if it works as well for someon else as it does for me.

balabusta's picture

Reinhart's Master Formula

February 9, 2008 - 8:09pm -- balabusta
Forums: 

Today, I made Peter Reinhart's master formula whole wheat bread from his new book Whole Grain Breads.  According to the text, soakers "change the way the dough performs, usually sweetening it and creating a richer more golden crust."

Normally, I never add sweetner to my sourdough recipes. Interestingly, I see that most of the recipes in the book call for a whopping 2 - 3 Tablespoons of honey or agave nectar; sugar or brown sugar, so I wonder if that is the reason why the bread is sweetened ....

Diane

Upstate NY 

 

 

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