August 26, 2014 - 5:41am
Please Help Analyze Sweet Roll Recipe
I found a recipe for rolls on the net. The measurements were in volume, so I did my best to convert into weight, then compute the baker's percentages and estimate hydration.
Based on my examination of the recipe, I think:
- Salt amount is too low. It should be between 1.8 - 2% per http://www.kingarthurflour.com/professional/salt.html
- Yeast amount is too low for 18% sugar?
- Hydration is too low? I've worked with 65% hydration recipes and feel a bit comfortable with it
The goal is to create a sweet, soft, & moist roll. Is this recipe good or does it need to be adjusted? If so, what are these adjustments and why (the why is important to me as I'm trying to learn how to bake still).
Also, will this brown nicely? Should I add some baking soda to help it brown (the recipe already has buttermilk, so the baking soda should activate).
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hydration way to low and if I include the egg still comes out to approx. 41% hydration. Cups of flour are also small. Even with 125g of flour per cup, I get more flour than 550g (562g.) Sweet recipes shouldn't have 2% salt, salt is around 1%. Hmmm. I would have to taste the dough after kneading.
2,5 teaspoons yeast is closer to
6g yeast.active dry yes, it would weigh more. That works. But with all that sugar.... yup, looking at a slow bulk rise of about 3-4 hrs. I'd be temped to add some lemon zest, just a little bit to go with all that sugar. Maybe a squirt of juice too.If you look at the recipe from the old method of holding back a cup of flour for kneading, it looks a little bit more balanced, still, I would cut down the sugar by half. Still might need a splash of milk or water though.
I adjusted my spreadsheet:
I think your hydration estimate of 41% is wrong. I estimate the egg to be 65% water. The buttermilk is estimated to be 90% water. So total hydration is almost 50%. However, I think I should be closer to 65% hydration for the soft and moist bread I am aiming for? If so, how do I get that extra hydration? More water, eggs, buttermilk?
I'm not sure what you are suggesting about the yeast. Do I have enough? Did I estimate weight incorrectly? 3-4 hour rise seems long. Shouldn't I just increase the yeast amount a bit?
What is the purpose of the lemon zest and/or juice? The recipe doesn't call for it. How would that improve things?
I would reckon that one quarter teaspoon of dried yeast weighs 1 gram - so 2.25 tsp in your recipe would be about 9 grams - this is probably too much for 550g flour - I would suggest 6g would be more than adequate. Secondly, I always use 1% salt (to flour) so 6 grams should be fine. As for the sugar, well 100g in 550g flour is megga - the rolls will certainly be sweet!!
I rechecked the weight estimate for 2.25 teaspoon of ADY. It's 6.38 grams according to http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html. So it's closer to what you think is adequate (6 grams for 550 grams for flour, which is ~1%). But due to the high amount of sugar, don't I need more yeast?
I've reduced the salt to 1% despite what KA says.
I get 7 quarter-teaspoon measures from a 7g sachet of yeast.
Cheers
http://www.breadworld.com/FAQ.aspx
"How much dry yeast is in 1/4 ounce envelope?
About 2 1/4 teaspoons."
0.25 oz * 28.35 (grams per oz) = 7.0875 grams per packet of dry yeast.
So there are roughly 7 grams (1/4 oz) per 2 1/4 teaspoons of dry yeast.
I have updated the weight estimates per the replies.
I would add another 2-3 eggs depending on your taste and the rest buttermilk or milk.
again using 4 x 125g for the flour amount or 500g and see how the hydration changes. Older recipes, especially those marked with variable cups (4 to 5 cups) do have some flour set aside for bench flour. Maybe you only need 4 cups and no bench flour. Always good to know the origin of the recipe when converting. Cups can vary and so can flour.
Oil & fat (yolk) will not hydrate the flour & yeast but shorten the gluten for a more cake like crumb.
If I take the water 178g add 40g (for the white) add 30g for the buttermilk (round up to 60g) I get 248g (250 for practical purposes make the water 180g) and divide by 500g flour, I get 50% hydration. That works with AP. Vienna dough also runs at 50%.
I don't think you need to add any more egg. (although you can... ) I would grab the buttermilk first unless you just drank the rest. Water will hydrate sooner than the other ingredients. If your AP has more protein than 11% you will need the extra moisture, just a tablespoon (15g) or two from somewhere. Mix it up first and see if you need the extra moisture.