Changes between Version 14 and Version 15 of Recipes/Bread

Timestamp:

2024-12-30T17:32:18+01:00 (10 months ago)

Author:

Jorrit

Comment:

--

Recipes/Bread

@@ -10 +10 @@
 Take a recipe and be very precise in your measurement. Especially in the beginning accurately note down the amounts you weigh for all components. If the result is not what you would like, change only one parameter when baking the next loaf and compare that with your expectations.
 
-Besides the flavor, which is personal, there are some things that typically can go wrong:
-1. The bread collapsed, this can be caused:
- * too much water
- * too much yeast
- * not enough salt can also make the dough too fluffy
-1. The bread is too compact, it didn't rise enough:
- * not enough water
- * not enough yeast
- * too low component of white flour besides whole wheat flour
- * too much salt (less likely)
-1. The bread has too big holes
- * too much yeast
- * not enough salt
+With all flour and meal it's good to start a recipe with the general bakers formula (taken from https://bakkerijremon.nl/wat-is-een-bakkersformule-en-hoe-kan-ik-het-toepassen/)
+Compared to the flour/meal in gram:
+ * 60 % water
+ * 1 % yeast
+ * 1.7 % salt
+ * 8 % fat (oil / butter)
+
+Depending on the quality of the flour, the moist, protein (gluten) and ash content, the amount of water may vary a bit up to a max of 70 %.
 
 You will notice that after a couple of times (probably having had one or more loafs not suitable to give to your guests) the quality of your bread improves and you also start to get a feeling of how to adjust your recipe too adjust the end result to your liking.
@@ -35 +30 @@
 
 == General method ==
-1. prepare the baking tin
- * grease the dough hook axle of the dough tin with a bit of vegetable oil
- * apply the dough hook in the tin
- * [[Image(bakingtin.jpg)]][[Image(doughhook.jpg)]]
-1. measure all liquids in the tin
-1. measure all dry ingredients, except the yeast in a separate bowl
- * mix with a spoon
- * put on top of the liquids in the tin
-1. measure the yeast and put on top of the dry ingredients
+1. mix all flour and seed components
+1. put it on the floor of the baking tin, make sure it's surface is slanted
+1. put the dry yeast at the lower part
+1. add water and oil on top
+1. add the salt on the high, dry end
 1. chose the right program for the kind of bread and start the machine.
-
-== General Bread Formula ==
-Compared to the flour in gram:
- * 60 % water
- * 1 % yeast
- * 1.7 % salt
- * 8 % fat (oil / butter)
-
 
 = Recipes =