The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Advice needed on recipe.

Fence's picture
Fence

Advice needed on recipe.

Hello everyone!


I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me some advice and any critique is welcome!


500 grams white bread flour
80 ml milk
180 ml water (about)
1 egg
2 tablespoons olive oil
1 1/2 tablespoons white sugar
1/2 tablespoon salt
1 teaspoon baking powder
1 teaspoon instant yeast (please tell me whether this should be heaped or not)

So, we mix everything together, knead it and leave it to rise, until it has doubled in size. Then we take it out of the bowl,  form it and leave it to rise a second time (Do you think I should do this? I know that if I let the the bread over-ferment it will acquire a beery taste, but I want it to have the best flavour possible. Should I maybe put less sugar in?). We glaze the loaf/loaves/rolls and bake them for 45 minutes at 200 degrees Celsius.


Does this sound sane?

flournwater's picture
flournwater

No, your teaspoon should not be "heaping".  But I'd use 1 1/2 teaspoons for your recipe.


Why do you need the baking powder?

bassopotamus's picture
bassopotamus

Seems OK but


 


Why the baking powder? That's a pretty odd addition for a yest bread.

Fence's picture
Fence

I don't have a clue. I just remember having read an article about the baker's pecentage somewhere on the net, and it said that you always had to add 2 percent of baking powder, or something along the lines of that. But I guess it won't hurt to leave it out. Thanks for all the help!

deblacksmith's picture
deblacksmith

Looking at what you have I think you are somewhat low on your water.  I get a hydration of about 60 percent base on your numbers.  (80g milk plus 180g water plus 38g egg) divide by 500g flour equals about 60 percent.  For the egg I used 75 percent of 50grams.  I would shoot for a hydration of 68 percent so I would increase the water to say 220g.  (I make a very similar bread but use higher hydration -- but until you get used to it the dough is hard to work with.)


Salt is right at 2 percent assuming you are using a fine table salt.


For this type of bread I think your oven is on the hot side -- I would used about 185 C assuming you are baking in loaf pans.  I say on the hot side because of the sugar and the egg in the dough.


I would not add the baking powder. 


I use this dough a lot for sandwich bread, rolls, hamburger buns and cinnamon rolls too.


Dave