The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

water roux equivalent?

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locomouse's picture
locomouse

water roux equivalent?

Hello to everyone on this very informative and educational forum.  I have visited here many times in the past and found answers to my bread baking questions just by reading through all the posts.  What a wonderful resource!

I have a question on a specific recipe.  The bread roll recipe below is from food-4tots.com for making cheese bread sticks.  It results in perfect buns every time.  The water roux addition makes these buns very fluffy... which I love... however, my husband has asked if I could "tame" the fluff just a little.

My question is this:  if I were to omit the 75g of water roux and replace it with the proper amount of bread flour and water, how many grams of each would I use to achieve this?

The water roux starts with 120g of mixture but it cooks down to much less, I believe, because 75g of the finished product uses almost all of it.

I'm no doubt over-thinking this... but I'm fairly new to the world of yeast breads and wanted to get some advice from the best of the best here.

Thanks in advance for your guidance.

Helen


Ingredients:

Group A:

195g bread flour
90g plain flour
6g instant yeast
6g salt
30g fine sugar
12g milk powder
 
Group B:

60g egg (lightly beaten)
65g water
75g tangzhong/ water roux

Group C:

45g unsalted butter (at room temperature)

Water Roux:

20g bread flour
100g water

mrfrost's picture
mrfrost

Water roux is a mixture comprised of a ratio of 1 part flour to 5 parts water(total of 6 equal parts, by weight)

120g water roux = 20g flour + 100g water

75g of water roux ÷ 6 = 12.5     So 12.5g flour + 62.5g water.

So if you want no water roux in the recipe, the flour/water "equivalent" is 12.5g flour + 62.5g water.

One source of your confusion is the "cooking down of the water roux". There really is no cooking down. Theoretically, all of the flour and water is still there. Yes this recipe directs you to make 120g of roux, but only calls for 75g of roux to be used in the recipe. The rest(leftover) is excess(to be discarded or used in other recipes, etc).

I usually only make the amount of roux actually used in the recipe. Maybe just a tad extra to account for incidental loss(bowl residue, etc).

Good luck.

locomouse's picture
locomouse

Thanks so much for your explanation!  I have made a note of 12.5g flour and 62.5g of water.  Sad to admit I would never have been able to figure that out for myself <- totally math challenged!

But this particular dough is such a joy to work with and the results are consistently beautiful.  I wanted to keep the hydration level (which, of course, I don't know what it works out to) and cut back on the fluffiness that my husband finds is "a bit much" for his taste.

I surely appreciate your time and expertise! 

Thanks again, mrfrost,

Helen