The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey Bread

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hening's picture

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.

Ford's picture

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.


hening's picture

thx i didn't know that. i just wanna say it using natural sweetness intead of artificial ones.

i changed my subject already.

PaddyL's picture

Honey is a very concentrated form of sugar, as Ford has said.

BakerBen's picture

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?




hening's picture

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?

rolls's picture

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 :)

hening's picture

i think 185 would be fine.

you can use 145 at the beginning, and add in more if necessary when you are kneading

flodnar's picture

If 30 G for large, small should be 7 1/2-8?

hening's picture

sorry i have no idea, cause i used instant yeast instead fresh

i used a 450G loafpan (197*106*110)

BakerBen's picture

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 ...


Yeast type substition post: