Increasing Flour %
How do I increase the amount of flour in a formula while keeping all other ingredients at the same amount?
I have an enriched dough recipe that I like to use for cinnamon rolls, babka, etc. It produces great results, but I do have to add quite a bit of extra flour to have the dough come together. I'm talking over 40% more. At the end of the day, it works out but I'm trying to be exact in the final dough weight. I'm having the same issue with a cookie formula. Is there a simple fix that I'm overlooking here?
Thank you for any help with this.