The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bourke Street Bakery Book

welling's picture
welling

Bourke Street Bakery Book

I'm not a professional baker but i have been successfully baking as an amateur for a couple of years now. In this time I have learned a few basics, such as that strong white flour can absorb water of 60% of the flour weight (approximately). That is, 3/8 water to 5/8 flour. I know that this is flour dependent, but only within a couple of percent.


Today i tried to use the Bourke Street Bakery Cookbook to make simple white pizza dough. The recipe called for 600g flour and 445ml liquid (water, milk, oil). This equates to 74% liquid to flour weight. Needless to say, the dough resembled a batter and required several handfuls of flour to bring back to workable dough.


I normally use a Ciabatta dough for my pizza bases, so I am quite used to working with a wet dough, but this was ridiculous. Luckily I have enough experience to know what to look for, but others may not be so fortunate. I will be interested to see how other recipes from this book work out.


I am keen to hear other's thoughts and experiences with this book.


 

suave's picture
suave

Pizza dough I use most often is 71%.  That is if you don't count oil, and you really should not.   I have no problem making this dough with average strength bread flour, and I'm sure that with stronger flour, like KA BF, I could easily go to 75%.  So, I would not rush blaming the book.

ananda's picture
ananda

See my reply on your other similar thread; I'm with Suave on this


Andy

rossnroller's picture
rossnroller

I'm with suave and ananda on the hydration issue. My SD pizza formula is way too wet to work as you would a typical pizza dough - but the results beat the hell out of dough that is firm enough to toss!


Cheers
Ross

welling's picture
welling

Thanks all. I really appreciate the constructive advice. If nothing else, my frustration has led me to a really good online baker's forum.


I will try working with the wetter dough for pizza bases and Ciabatta. I must have been getting too comforable with the easy to work (but lower Hydration) dough. Hopefully i'll get an even crispier base.


Not sure about the KA BF abbreviation. I take it the BF is Baker's Flour, but have never come across the term KA BF.


Bill

Becky's picture
Becky

Babe in the woods here,


Can someone please edify regarding the KA BF?


It would be greatly appreciated.


Cheers


Becky

rossnroller's picture
rossnroller

Stands for King Arthur bakers' flour. Good quality artisan bread flour, which a lot of the American contributors to this forum use (says he, from downunder). No doubt an American poster can elaborate on my basic info...

mrfrost's picture
mrfrost

King Arthur Bread Flour

rossnroller's picture
rossnroller

BREAD flour - of course. Thank you sir.