The Fresh Loaf - formulas
http://www.thefreshloaf.com/keyword/formulas
enFormulas and preferments
http://www.thefreshloaf.com/node/29797/formulas-and-preferments
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Formulas and preferments</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">david earls</span> on August 17, 2012 - 9:11am.</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'm a newbie on this forum, and probably a newbie to bread machines - had one for about a year and a half. I bake 2-3 times a week in my West Bend Hi Rise, a spiffo little double-paddle machine that makes a 2-2.5 lb. horizontal loaf. Shortly after I started baking, I departed from both direct method (where you add yeast directly to the dough) and recipes, and moved to indirect method (preferment) and formulas. I don't make many kinds of bread, so my formulas have been thoroughly tested and refined.</p><p>It turns out the bread machine is perfect for preferment. I depart again from the usual preferment - I add all the yeast and all the water to the preferment, and none directly to the dough. I'm probably doing this wrong, but I've generally had poor results adding additional yeast at the dough stage (loaves fall). But hey! It works for me.</p><p>I departed from recipes after using King Arthur All Purpose (KA AP) flour the first time - I got a salty loaf after measuring the old-fashioned way (more on this below). Now I do everything by formulas, and my bread is just right. In a formula, every ingredient is measured as a percentage of the flour. I bought a small kitchen scale and weigh everything in grams, so my measurements are very precise - much more precise than cups and spoons could ever be. Commercial bakeries use formulas for the same reason - precision and repeatability.</p><p>When I bake, I follow this procedure:</p><p>1. Weigh the flour. Calculate all ingredients as a percentage of the flour. I have a little spreadsheet that does this for me. I've done these formulas so many times now that I know the optimal amount of flour for each formula in my machine. Optimal size in your machine could be different from mine - not a problem, scaling up or down with a formula is a snap. I like the top of my loaves to rise above the bread pan so the tops brown in the bake cycle.<br />2. Put all the water into the bread machine (water is typically about 60-70% of the flour weight). Add an equal amount of flour. Add some yeast - 3 or 4 grams for a 2-lb loaf.<br />3. Using the Dough cycle, mix and knead the starter. Scrape down the sides of the pan while the starter is mixing. Turn the bread machine off.<br />4. Add the remaining flour as an even layer on top of the starter.<br />5. Add the remaining ingredients on top of the flour. The flour layer keeps salt and sugar away from the starter. The only "liquid" ingredients I use are butter, oil, or honey - everything else is dry (dry milk, dry buttermilk, rolled oats, wheat germ, etc). There's no reason to add any dry ingredients that don't contain gluten to the preferment.<br />6. Select the machine cycle that works best for you - I always use Basic. Set the timer on the bread machine to 13 hours (longest cycle time on my machine). Press Start. I always allow the bread to cool a bit in the machine before removing it - this makes the loaf come off the paddles more easily.</p><p>I bake my loaves in the machine. I suppose you could remove the dough after the final kneading cycle, shape the loaves for a pan and do the final rise outside the machine, but I don't.</p><p>Why does the formula work over the recipe? For precision and repeatability. My first KA AP loaf was the object lesson. It turns out that a cup of KA AP flour (11%+ gluten) only weighs about 127 grams. A cup of Gold Medal Better for Bread weighs about 135 grams. When I measured my KA flour using volume, my dough was about 10% lighter on flour - so it was salty. Now that I measure all my ingredients in grams, the ratios between the ingredients are always spot on. And the formulas make adjusting ingredients a snap. I had a couple of loaves collapse this summer and reduced the water in my formula by 1% - bingo, problem solved! When you get the formula right, every loaf turn out the same.</p><p>Why preferment? Well, for one thing both the flavor and texture of the bread is better. Instead of a loaf with every hole the same size, the size of the holes varies. That means a chewier texture and more flavor. And second, the bread keeps better, though I rarely get a loaf through its third day before I've eaten it. And third, it's way cool...</p><p>I'd be happy to share formulas if anyone is interested. I'd also love to hear from anyone who's experimented with either formulas or preferments.</p></div></div></div>Fri, 17 Aug 2012 16:11:37 +0000david earls29797 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/29797/formulas-and-preferments#commentswhole wheat formulas
http://www.thefreshloaf.com/node/26779/whole-wheat-formulas
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>whole wheat formulas</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">smoke signals</span> on January 9, 2012 - 11:23am.</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>Hello,<br />
I am looking for a 100 percent, whole wheat, sourdough formula that involves only flour, water, culture & salt. I realize there are many on this site and I would like to know what folks think is the best option. I'll be baking around 15 loaves in a convection oven for my CSB. (Community Supported Bread)<br />
Thanks,<br />
Smoke Signals<br /><a href="http://www.smokesignalsbaking.tumblr.com">www.smokesignalsbaking.tumblr.com</a></p></div></div></div>Mon, 09 Jan 2012 19:23:13 +0000smoke signals26779 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/26779/whole-wheat-formulas#commentsHow to calculate the percentage of protein in #50 of grain ?
http://www.thefreshloaf.com/node/20447/how-calculate-percentage-protein-50-grain
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>How to calculate the percentage of protein in #50 of grain ?</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">curvesarein</span> on November 5, 2010 - 10:21am.</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 have seen organic companies that say 14% protein content, others 12%, but how do you figure that? I currently found an organic wheat with no pesticide use or genetically altered, but it says 6 grams of protein for 1/4 cup.</p></div></div></div>Fri, 05 Nov 2010 17:21:48 +0000curvesarein20447 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/20447/how-calculate-percentage-protein-50-grain#commentssubstituting one starter type for another
http://www.thefreshloaf.com/node/18946/substituting-one-starter-type-another
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>substituting one starter type for another</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">caryn</span> on August 1, 2010 - 12:24pm.</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 have a question about whether you can easily substiute a biga starter (a starter made by adding a very small amount of yeast to a flour and water mixture) with a liquid sourdough starter. The reason I am asking is that I have been used to making a lot of breads with Hammellman's formulas that use a sourdough starter. but recently I have started making some sandwich breads out of Amy's Bread (revised edition) that use a biga starter. I have no problem using the biga for these breads. They have come out really well- I especially like the oatmeal bread with pecans. I highly recommend it. It's just that I feed my sourdough regularly (because I don't want to risk losing it!!), and it would actually be easier for me to use that rather than create a biga for the sandwich breads. I understand how I can exchange a thick starter for a liquid style, so I could adjust the sourdough for a corresponding hydration, but I am wondering if the sourdough would work as well.</p>
<p>Has anyone done this routinely? I could just perform my own tests, but I am wondering if any of you has done this already. I would appreciate any input on this. Thank you!</p></div></div></div>Sun, 01 Aug 2010 19:24:24 +0000caryn18946 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/18946/substituting-one-starter-type-another#commentsfinal hydration formula
http://www.thefreshloaf.com/node/18111/final-hydration-formula
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>final hydration formula</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">cranbo</span> on May 29, 2010 - 1:54pm.</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'm no math whiz, but I'm trying to figure out my overall hydration, and could use some help with the math.</p>
<p><br />Let's assume I have 1000g of dough<br />700g (70% of dough) is at 55% hydration<br />300g (30% of dough) is at 100% hydration (my starter)</p>
<p>What would my total dough hydration be?</p>
<p> </p>
<p> </p></div></div></div>Sat, 29 May 2010 20:54:40 +0000cranbo18111 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/18111/final-hydration-formula#commentsDesert Island Bread Book
http://www.thefreshloaf.com/node/15622/desert-island-bread-book
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Desert Island Bread Book</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">caryn</span> on January 16, 2010 - 12:29pm.</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 have been a reader and poster (though only sporadically) for years now on this site. I believe it was here where I learned the secret for creating sourdough starters, that resulted in my complete passion for making artisan breads. I now make bread most weekends, and still get very excited watching the oven spring as it is happening, and, of course, cutting into the freshly baked loaf! I realized that although I now have an extensive bread book collection, I find the book I most return to is "Bread" by Jeffery Hamelman. Here is why: Once you learn to make this type of bread (or most any bread), from either the excellent explanations in his book or from another source, he provides a most extensive formulas that seem to work every time. Perhaps if you are new to this type of bread baking, Peter Reinhart's books (particularly, "The Bread Baker's Apprentice" (BBA) will be best, since he does walk you through many of the basic techniques (That is what I really started with.) And I don't want to diminish the value of that book and many others. I still use some of the BBA formulas, but I do want to say that once you have learned the basics, Hamelman's book seems to provide the techniques and formulas for some of the best breads, and it will take a really long time to bake through them, should you choose to make the various breads that are included in his book.</p>
<p>So the reason for this post was to express my enthusiasm for the book that I most rely on. The other thing is that while now I mostly create my doughs without my mixer using the "French fold," (See the info on this site and watch the video by the French baker making sweet dough.), his formulas still work wonderfully for me. </p>
<p>Today I baked his semolina with sesame seeds, and it looks like another winner, though I have yet to cut into it!</p>
<p><img src="http://www.thefreshloaf.com//files/u2481/Semolina%20Bread%20004%20resized2.jpg" border="0" width="800" height="600" /></p>
<p>Also, some of the content seems a bit intimidating at first, but I've learned that you can do what works for you, and end of with a lot of wonderful bread. So if you have the book, try it, if not, it is really worth having. And no I don't get any kickbacks for this endorsement!!! I just think that if you are interested in making wonderful artisan breads, this book is fabulous!</p></div></div></div>Sat, 16 Jan 2010 20:29:50 +0000caryn15622 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/15622/desert-island-bread-book#commentsRecipe bound?
http://www.thefreshloaf.com/node/5539/recipe-bound
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Recipe bound?</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">pjkobulnicky</span> on January 21, 2008 - 4:57pm.</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 have a copy of an old New Yorker cartoon where one woman is speaking to another woman about the speaker's husband who is cooking in the background. The woman says that "he's a pretty good cook even if he is recipe bound".</p><p>I'm just wondering if there are many of you out there who are like me and do most of your bread baking from principles and not from recipes. Most of the common breads I make now are created from basic principles and not from specific recipes. I usually think of the kind of crumb I want and what that means in hydration rates, how long I have to make it and therefore how long of a fermentation I can give it, whether it has heavy stuff in it (I love breads with dried fruits and nuts but no sugar) and therefore how powerful the rise has to be ... and stuff like that. I'll use a recipe when I am trying a new technique or trying to perfect a technique but once I have the specifi technique down, I most often just adapt off of it.</p><p>So, for example, a few days ago I wanted to make a special fruit and nut bread to send to a friend. I settled on one with dried cranberries, some of my candied orange peel I had in the freezer and walnuts (about 7 oz. of the mix per 1 lb of raw dough). I wanted the dough to have good fermented flavor so I made a biga to start using a wee bit of yeast. I knew it eventually had to push up a lot of fruit and nuts so I knew I would add an extra teaspoon of yeast when I mixed the final dough. I also knew, for flavor and gluten development that I would autolyse the remaining flour with the remaining water. I always make my fruit and nut breads "rustic" so a wee bit of rye and whole wheat as well as a couple of T of wheat germ to increase nuttiness. Finally, to support a relatively high fruit and nut weight I new that I needed a relatively tight crumb ... I used 66% hydration. It turned out great. But my wife wanted to know what the recipe was and shook her head when I told her I just figured it out.</p><p>So ... anyone else out there just winging it?</p><p> </p><p>Paul </p></div></div></div>Tue, 22 Jan 2008 00:57:24 +0000pjkobulnicky5539 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/5539/recipe-bound#commentsBread formula utility for Excel
http://www.thefreshloaf.com/node/3539/bread-formula-utility-excel
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Bread formula utility for Excel</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">Uberkermit</span> on June 27, 2007 - 7:34am.</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 put together an Excel workbook for working with bread formulas. Although there are other similar tools on this site, this one has some nice additional features. Let's say you have a formula for a sourdough bread, but you want to make a couple changes. First, you want to add 10% spelt flour, you want to up the hydration from 65% to 68%, change the salt form 1.8 to 2%, reduce the dough yield from 3.5 pounds to 3.0 pounds, and increase the percent of pre-fermented flour from 15-20%. And maybe you want to adapt the recipe to your 100% hydration starter instead of the 125% called for in the formula. Oh, and you want to do all of the above without doing any math. Yikes! Well, that's what I built this utility to do for me.<br /></p><p> The way it generally works is as follows:</p><ul><li>Enter the overall ingredients and baker's percentages</li><li>Enter the desired dough yield</li><li>Enter the desired weights of pre-ferment and grain soakers (if any)</li></ul><p>The workbook will tell you how much of each ingredient (in grams) goes into the levain, soaker, and final dough mix. It is designed to work in metric units, but there is a helpful converter utility built in for converting to/from pounds and ounces. You can also print out a nifty form with all the values, plus room to jot down some notes. </p><p>I built this utility primarily for my own needs, but I'm posting it here since I think it would be useful to many of you as well. It takes a little time to get familiar with, but definitely worth it if you want to construct your own formulas or quickly resize or modify existing ones. It comes with an example formula to help get you started, and there's also documentation on a separate sheet in the workbook.</p><p>For the time being, you can download it from this address: <a href="http://www.rpi.edu/~simsc/bread/production_sheet.xls">www.rpi.edu/~simsc/bread/production_sheet.xls</a></p><p>If people find it useful hopefully I can give it a more permanent home on the Fresh Loaf servers.</p><p> </p><p>Comments, feedback, & questions welcome,</p><p>-Chris </p></div></div></div>Wed, 27 Jun 2007 14:34:55 +0000Uberkermit3539 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/3539/bread-formula-utility-excel#comments