5 Minutes vs Baker's Percentage
I've been researching this 5 Minute Bread thing and got to wondering how the technique can be as successful as it is advertized to be when it's so dramatically distant from the standard "baker's percentage".
For example, one of the more widely touted recipes calls for 6 cups of flour, 1 Tbsp. yeast, 1 Tbsp. salt and 3 cups of water.
Using the baker's percentage rules, (100/70/2/2) 6 cups of flour would be combined with 2 Tbsp yeast, 2 Tbsp. salt, and 4 cups of water.
What am I missing?
What I was missing was:
1. Baker's Percentage is based upon weight, not volume
2. Trying to use pounds and ounces in calculating Baker's Precentages is mind boggling. Grams and Kilograms makes more sense.
3. Baker's Percentage is not the complete answer for successful bread making, but when you're having as much trouble as I was having, it's a solid foundation to build from and something i can always retreat to in trying to identify problems in with the basic dough.