March 26, 2011 - 7:44am
Honey Bread
From 《美味面包巧手做》, written by 王传仁
translated by Hening
Ingredient Original Personal
bread flour 1000g 250g
salt 15g 3-4g
milk powder 20g 5g
liquid honey200g 50g
water 580g 185g
fresh yeast 30g 3g instant yeast
unsalted butter40g 10g
Actually I used 210g water this time. I didn't peek at the dough while the final fermentation because a blogger who practiced this recipe twice said it would take such a long time. As a result, it was a little overproof. Fortunately, it wasn't sour.
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Actually, you have added sugar to your dough. Honey is composed of glucose and fructose, both are SUGAR. You are adding 20% sugar, based on flour, to your dough.
Ford
thx i didn't know that. i just wanna say it using natural sweetness intead of artificial ones.
i changed my subject already.
Honey is a very concentrated form of sugar, as Ford has said.
Good afternoon,
I am curious about why you changed the hydration so drastically in your formula from the original. The original has a hydration persentage of:
liquid = honey 200 * 19.8% + water 580 + fresh yeast 30 * 70% = 39.6 + 580 + 21
= 640.6 g liquid for a hydration % = 640.6 / 1000 = 64 %
Your formula has a hydration % of 59.9 / 250 = 88 %
Based on your change to the formula - divide by 4 - I would have expected the water in your formula to be - 580 / 4 = 145g.
Am I missing something?
Thanks,
Ben
my friend tried this recipe 2 times, he said the original fresh yeast contains more water.
so he changed the water to 185.
for me , i added more water, because this recipe came from China.
the flour in China is so different from Canada.
in China, the flour that has 11% protein can be called bread flour.
Here, even the all purpose flour has 13%
and i dont have mixer or breadmaker, adding water could help me to knead it to a full gluten development more easily
is it right?
um, i hate to sound so ignorant, but which water amount should i follow then? i live in australia if that helps, that bread looks so feathery and delicious :)
i think 185 would be fine.
you can use 145 at the beginning, and add in more if necessary when you are kneading
If 30 G for large, small should be 7 1/2-8?
sorry i have no idea, cause i used instant yeast instead fresh
i used a 450G loafpan (197*106*110)
Since the conversion was from fresh yeast to instant yeast the original amount can not just be divided by 4. Based on the following post when converting from fresh yeast to instant yeast the fresh yeast amount should be divided by 3 - so if the original formula had used instant instead of freash the instant amount would have been 10 grams. This means that a 1/4 batch would only require 2.5 grams of instant yeast which is what was used.
Hope this helps ...
Ben
Yeast type substition post:
http://www.thefreshloaf.com/faqs/baking/yeast