Hello everyone!
I recently started experimenting with porridge doughs and have been just starting to figure out bakers percentages; I never bothered before because I was just making straight levain dough and knew the exact weight of my dough. Now that I'm adding inclusions, I'm a hesitant on the formulas even though they numbers add up. Yesterday I made a porridge bread based off of these percentages:
Recipe was for 2 x 900g loaves for a total dough weight of 1800:
- 751g flour
- 601g water
- 113g levain
- 19g salt
- 264g porridge
- 53g honey
that total when added up comes to 1801. After I mixed the dough, I calculated the dough weight and was somehow still 50g shy of my total weight. the 50g total I figured would have been from the honey addition, but I added that to the dry porridge before I added water and cooked it. I'm a little stumped as to why I was 50g shy. Any good input as to where I went wrong?
You would have lost some water as evaporation while cooking the porridge. I don't know about you but I tend to lose some material as it clings to the bowl and mixing tool (well, yes, not 50g worth but not nothing either).
It's hard to be sure without knowing more about the cooking and the process generally.
TomP
I used 88g of oats with 176g of water. I measured out the porridge, added my 53g of honey, and then added boiling water over the oats with honey, mixed it and simmered it until it thickened.
That adds up to 264g, but I bet there wasn't 264g of porridge at the end.
I would probably say that assessment is correct; going forward it is probably smarter to make a little extra that to try and calculate the exact weight in one shot
My dough never totals the sum of its parts.
Evaporation must be substantial enough that Chain Baker calculates it into his recipes that use tangzhong or yudane.