The Fresh Loaf - bakers math
http://www.thefreshloaf.com/keyword/bakers-math-0
enStella Culinary Web Site
http://www.thefreshloaf.com/node/27069/stella-culinary-web-site
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Stella Culinary Web Site</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Truth Serum</span> on January 29, 2012 - 3:41pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>I just came across some videos explaining bakers math and making baguettes.</p><p><a href="http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-baguette-video-recipe">http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-baguette-video-recipe</a></p><p> </p></div></div></div>Sun, 29 Jan 2012 23:41:57 +0000Truth Serum27069 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/27069/stella-culinary-web-site#commentsCommunicating with Bakers math
http://www.thefreshloaf.com/node/26820/communicating-bakers-math
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Communicating with Bakers math</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">davidg618</span> on January 12, 2012 - 1:36pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>Is there a "standard" format for communicating a bread formula? If there is, I'd love it if some whould guide me to it.</p><p>I think Bakers' math is wonderful: a tool that carries so much information, in so few symbols. It's akin to tensor analysis. However, when I both read or write a bread formula I find myself stumbling. How do I "correctly" communicate the amount of preferment (sourdough starter, poolish, biga, pate fermente, etc.)? What useful information does the bakers' percentage of the total dough weight communicate? A check-sum digit?. </p><p>For example, as a home baker who keeps his seed starter refrigerated, I don't have a bubbling pot of fresh levain handy on the kitchen counter, for those moments when I think, "Why don't I just whip out a loaf before dinner time." Before each sourdough bake--or for that matter any bread incorporating any preferment--I have to build the budgeted amount of ripe levain needed by the amount of dough planned for. Of course, I have to account for the water and flour in the preferment in the final dough's balance. In my head (and in the spreadsheet program I wrote more than two years ago) I simply account for the flour in the levain--its weight(s) and type(s)-- in the planned flours' budget. Similarly, I account for its liquid weight in the planned liquid's budget. This has worked for me since day one; however, since day two--wanting to post/boast of my success--after I'd looked throughout TFL for a way to list, not a recipe, but this new found tool, a Formula--I was, and remain to this day confused. Now when I post the ratios of ingredients on a bread I've baked, I report the baker's percentage of the flour(s) used building the levain, and the levain's hydration. I think it is an accurate and complete communication, but it seems cumbersome. Furthermore, on both TFL, and in published breadbooks, I've not found a "standard" practice.</p><p>I've never listed the bakers' percentage of the total dough.Mea culpa.</p><p>In the words of the Beatles, "Help me, if you can!</p><p>David G</p></div></div></div>Thu, 12 Jan 2012 21:36:47 +0000davidg61826820 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/26820/communicating-bakers-math#commentsbaker's math and leaven percentages
http://www.thefreshloaf.com/node/24286/baker039s-math-and-leaven-percentages
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>baker's math and leaven percentages</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">kristakoets</span> on July 13, 2011 - 1:01pm.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>Hi all,</p><p>Two questions for all you experts :-)</p><p>#1 Regarding baker's percentages....For my Desem-type loaf (not made per Laurel...my own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is 10g....is my overall hydro 81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?</p><p>The math difference is more dramatic when figuring the % of leaven against the flour weight...without adding in the leaven ingredients, the formula above would represent 60% leaven and figuring with the leaven ingredients would represent only 46% leaven.</p><p>I am so confused.</p><p>#2 If I choose to retard my desem loaves 8-12 hours, should I reduce the leaven in the recipe and if so, by how much? Also, if I retard, should I allow the loaves to proof briefly at room temp after bulk fermentation and before retard? If so, for how long? I am worried I will over proof the loaves under retard with Scott's crazy percentage of leaven (2-3 times that of other recipes).</p><p>BTW, my loaves come out wonderfully at this leaven percentage when BF 4hrs at cool temps and proofed 1.5 hrs at warm room temps. I am looking to get a more sophisticated and slightly more sour flavor from the overnight retard.</p><p>Lastly, I do not knead the bread at all, simply autolyse 30 min, add salt and then turn in the bucket every 45 min during BF. I get lovely open crumb that rivals white flour loaves and awesome oven spring if I closely monitor proofing.</p><p>Thanks all for your input!</p><p>Cheers</p><p>~Krista</p></div></div></div>Wed, 13 Jul 2011 20:01:41 +0000kristakoets24286 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/24286/baker039s-math-and-leaven-percentages#commentsI cannot make sense of this baker's math for this recipe...
http://www.thefreshloaf.com/node/13277/i-cannot-make-sense-baker039s-math-recipe
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>I cannot make sense of this baker's math for this recipe... </h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Jean-Paul</span> on August 21, 2009 - 7:24am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p></p><p>Help, I cannot make sense of the online tutorials for bakers math. And then when I found Jeremy Shapiro's sourdough recipe, his math sends my wittle bwain into a tailspin. What I want to do is to make 2 (two) 500 gram boules using his recipe.</p>
<p>Please help me out. Thanks!</p>
<p><a href="http://sourdough.com/gallery/main.php?g2_view=core.ShowItem&g2_itemId=1914" rel="nofollow">http://sourdough.com/gallery/main.php?g2_view=core.ShowItem&g2_itemId=1914</a></p>
<p> </p></div></div></div>Fri, 21 Aug 2009 14:24:25 +0000Jean-Paul13277 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/13277/i-cannot-make-sense-baker039s-math-recipe#comments