Dough Recipe Doesn't Have Enough Liquid?
I found a bun recipe that listed ingredients in volume. I converted it into weight and plugged it in a baker's percentage calculator so I can study it. A few questions:
1. The recipe is for a bread machine. I do not have a bread machine. I have read up online on how to convert the process of making the dough in a bread machine into no bread machine (using just mixer, hand kneading, etc.). Do I need to modify anything in the ingredients?
2. The ingredients call for 2.5 teaspoon bread machine yeast. I think I need to substitute this with active dry yeast? If so, by how much?
3. What is the total hydration for this recipe? Does this seem a bit dry? I'm guessing the milk, eggs, and butter contribute to the hydration level -- but I don't know what their water content is (or if that's the only consideration for factoring their effect on hydration).
4. I want to autolyse and use a water (milk, since this recipe doesn't have water) roux. For the water roux, I believe I should take 10% of the flour (63 grams) and add it to 5 times that of milk (63 * 5 = 315 grams, which this recipe doesn't have!). I don't even have enough liquid for a water roux. There is no way I can also do an autolyse.
5. Which ingredients listed are out of proportion now that I've converted this into weight? The salt is merely 1.3%, whereas King Arthur says it should be between 1.8 to 2%. So I think I'll be increasing the salt. Any other ingredients I need to increase/decrease (I'm hoping the liquid is one of them as I want to do this autolyse + water roux experiment)