I'm a newbie on this forum, and probably a newbie to bread machines - had one for about a year and a half. I bake 2-3 times a week in my West Bend Hi Rise, a spiffo little double-paddle machine that makes a 2-2.5 lb. horizontal loaf. Shortly after I started baking, I departed from both direct method (where you add yeast directly to the dough) and recipes, and moved to indirect method (preferment) and formulas. I don't make many kinds of bread, so my formulas have been thoroughly tested and refined.
I am looking for a 100 percent, whole wheat, sourdough formula that involves only flour, water, culture & salt. I realize there are many on this site and I would like to know what folks think is the best option. I'll be baking around 15 loaves in a convection oven for my CSB. (Community Supported Bread)
I have seen organic companies that say 14% protein content, others 12%, but how do you figure that? I currently found an organic wheat with no pesticide use or genetically altered, but it says 6 grams of protein for 1/4 cup.
I'm no math whiz, but I'm trying to figure out my overall hydration, and could use some help with the math.
Let's assume I have 1000g of dough
700g (70% of dough) is at 55% hydration
300g (30% of dough) is at 100% hydration (my starter)
What would my total dough hydration be?
I have a copy of an old New Yorker cartoon where one woman is speaking to another woman about the speaker's husband who is cooking in the background. The woman says that "he's a pretty good cook even if he is recipe bound".
I put together an Excel workbook for working with bread formulas. Although there are other similar tools on this site, this one has some nice additional features. Let's say you have a formula for a sourdough bread, but you want to make a couple changes. First, you want to add 10% spelt flour, you want to up the hydration from 65% to 68%, change the salt form 1.8 to 2%, reduce the dough yield from 3.5 pounds to 3.0 pounds, and increase the percent of pre-fermented flour from 15-20%.