The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bakers Percent Re-Imagined Part 4

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Bakers Percent Re-Imagined Part 4

Conversions to save searching for them each time, initially started off as a set of links. But rather than adding a link to elsewhere (although quite a few have been included) for some basic information. Thoughts dictated that it should be more of a one-stop shop for:

  • Yeast, Temperatures, Customary to Metric, Volumes, Bakeware, Recipe Ratios, Ingredient Water Content. Preferment Ratios. 

Yeast was easy enough, customary to metric too. Tables for customary, decimals and customary decimals are included. The latter was converted to fractions i.e., 2.4 is not 2lbs 4oz, but 2 1/4 and 2.25 both are.

Concluded that bakeware volumes include the baked rise not just the bakeware height. Considered everything a “Pullman” and put a lid on it metaphorically speaking. As a 5cm high loaf pan with a 3 cm rise over the lip of the pan, Is an 8cm “Pullman” style loaf. This in return provided a dough-to-pan ratio. From there the alternative bakeware tables were created.

The water content table was already completed in part 2.  The simple preferment table and ratio generator were just pulled in from an earlier project.

Bakers Percent Re-Imagined Part 5 to follow