The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Smo's Spelt Recipe Math

ryebreadasap's picture
ryebreadasap

Smo's Spelt Recipe Math

I am hoping to reach a wider audience. The post below this by Smo for the Easiest Spelt-German Recipe Ever has the recipe for the 9" pullman pan.  I got the 13" pullman pans.  Can someone help me figure out the amounts to use? I wrote more on Smo's post.  I need the flour and water and seeds and also what size and where to get plastic rising containers of the appropriate size.   is there a recipe calcuator wher i can plug in the amounts for this 100% hydration recipe?

 

Thank you for your time

dabrownman's picture
dabrownman

Can't do any figuring till you know that.

jimrich's picture
jimrich

It seems to me that increasing the recipe by 50% should be perfect.

 

ryebreadasap's picture
ryebreadasap

i wouldnt want it to be running out of room though because the lid stays on the whole time and i am going to do a whole batch, sifting grinding and all. Its nice to imagine it being simple to guess though. So happy I have a chance to ask instead of trial by experience.

ryebreadasap's picture
ryebreadasap

So my new 13" pans hold about 3178g water. This was a tricky one to weigh leaking so fast and so long so i tried topping it off without the  plastic making a wet mess, The scale hit 4000g topping off the pan then i subtracted the weight of the pan.  

Dabrownman--do your magic!

ryebreadasap's picture
ryebreadasap

The 9" pan recipe i used 35 each of flax/sunflower.  I didnt use the guar gum.  I like the flax omegas though. How about all flax? Too wet?   Just thinking.....Thank you

Dabrownman- i got your 3 stage build for using the NMNF starter to make the starter for Smo's orignal recipe.  How to increase it for this one is also something I need to know.  I will keep doing Smo's discard method for starter too but I want to keep NMNF for my long living relaible versatile workhorse and try it for the recipe too, maybe it'll add a punch of refreshment to the discard jar.    And to ask more of you-----how do i refresh the NMNF jar i have? Every 4 months or so, add how much to it?

dabrownman's picture
dabrownman

so hoow many gams of water des your pan hold.

ryebreadasap's picture
ryebreadasap

3178g                 I'm trying to keep up with you     Thank you

 

 

dabrownman's picture
dabrownman

the 3178 by 2 and yo get 1589 g of dough required to fill it.  But I suspect something is wrong with your weight.  SMO's recipe for a 9 " pan is 1320 g for flour, water and starter but your pan is 44% bigger.  I'm guessing that your pan holds nearly 3,800 g of water and you need 1900 g of dough  You better get a plastic bag with no holes and put it in the pan and then fill it with water so none leaks out to make sure.

ryebreadasap's picture
ryebreadasap

you may be right that when i weighed it i did tare and then forgot and since my pan was so long and plastic bag so small it was chaotic. According to your guess of 3800 that is right, even though i saw my scale hit 4000 as i topped off with water with no plastic bag , so the scale numbers were jiggling around, yes i know- messy. I seem to have lost my brain with this toddler of mine.   So then i weighed the pan and subtracted it from the 4000 without doing water again.   Your logic tells me you are right. It sounds like Smos is 600 water+600 flour + 220 starter to equal your 1320g dough.  Smo guessed i use 867each water/flour so if i did that and get 1734g then add starter to equal your 1900g it is a little less starter or a little less from Smos 867.  I probably make no sense.

I will get back to you and weigh again. I will also use a bigger plastic bag and enlist the help of my partner to hold the unbalanced pan full of water. 

 

dabrownman's picture
dabrownman

use 200 g of starter.  So 1900/2/ = 900 g of flour and 900 g of water with 18 g of salt is your overall recipe. the dough flour and water is 100 g less or 800 g each with the rest of the flout and water (200g ) in the levain

The 3 stage levain is based on the rule of 15 so 200 g of starter / 15 = 13.3 )round to closest whole number  is 13 g of starter plus 13  of flour and water for the first feeding then double the flour and water for the 2nd feeding 27 g each and then double again for the 3rd feeding 53 g each so 39+54+106 = 199 g close enough.

Happy baking

ryebreadasap's picture
ryebreadasap

I am guessing that this recipe tailored by you for my bigger pan still does what Smo said---after adding it all together I am supposed to take some dough out and add it to the discard starter jar. SO if I use 200g starter then i add maybe  double that, 400g? ,back to the jar?  Just as in Smos recipe where I use 1/2cup or 120g starter and then add 1 cup --240g(?) to the jar  .  Or are you doing it another way? Just to be clear..

*Thank you*

dabrownman's picture
dabrownman

You are going to build a 3 stage levain using 13 g of your NMNF starter per the above.  It only works out to 199 g but close enough.

ryebreadasap's picture
ryebreadasap

after mixing up the recipe. so the 600 g  each of water and flour with the 120g starter gets mixed and then you take out double the amount of starter to add back to the jar. So Smos uses 1/2cup or 120g and then after adds back in 1 cup or maybe 240g----? Yes?  SO for this math from you, I wondered if i was supposed to take some out after it all gets mixed. I tried taking out some but less than i thought by my guessing calculations and the bread didnt fill the pan. SO maybe this means your math is not intended to put any more of the dough back in to the jar for discard starter--as Smo does.

 

dabrownman's picture
dabrownman

in the jar