So I've done some research online trying to find a good ratio for flour, water/milk, yeast, and sugar. Basically what I found was that the flour:water/milk and sugar:yeast ratio should be 3:1. So I'm theorizing, after looking at many recipes online, that a good recipe for 1 9x5 inch loaf bread should be about 3 cups of flour, 1 cup of water/milk, 2 1/4 teaspoons of yeast, and 6 3/4 teaspoons of sugar. I'm also wondering how much salt and oil would be good for this recipe? Any suggestions and words of advice would be very much appreciated. Thank you!
Hi all-- I'm new to this forum, but it seems like the right place to ask this question. I'm trying to figure out a standard measure of salt to water in my bread dough, if that's even possible. Here's how I usually make my bread right now, starting in the morning:
HEY there everyone,
I accidently added 3 times more salt (by volume) to the final dough than the orginal recipe proportions (russian rye bread from bread matters) . Will the extra salt kill all the bacteria? Should I proof the dough for a much longer period of time? Or should I add more flour and water to compensate? I put the dough in a pan nearly two hours ago.
Hi fellow bread bakers,
I've just recently become enamoured with artisan bread baking, starting with Peter Reinharts BBA, and now I'm working on a formula from Tartine Bread. Still rather a newbie, I was hoping someone could give me some advice regarding the salt content of the bread.
Inspired by a recent thread on TFL, I wonder how many bakers here feel that salt is important to the flavor of bread.
So I set up a little informal survey here:
With only 2 questions:
I’ve got a question about salt. I once worked at a baker where we added 1/4 of the salt at the beginning of mixing, and the other 3/4 at the moment the mixer would go to second speed.
We used the intensive mixing methode and used a strong patent flour. After a three hour fermentation, the dough was divided and shaped (by hand), then, after a short final fermentation, baked.