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Today's bake: Madras Curry, Almond & Raisin Loaf Source: Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry SchoolNote(s): Added Almonds & Durum Flour, ^ Curry to 1.3%, added Diastatic Malt, converted to small baguettes..This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark Flour)All baked on a
Hey everybody.Personally I have been struggling thiols and enzymes. Both the bane of my bread making existence. I came across a study and thought I would share the link because it seems to answer question of how much to use. I have a small jewellery scale that measure .000 of a gram and have been calculating my usage this way(I think its right) (I forget the source but
When I first joined this Site, I was making some interesting breads and mentioned that we were having company over for dinner for a German Dining Fare. My girlfriend, who I do refer to as "The Beautiful Countess Marina", or usually "The Countess", for short, is German, she grew up there and only moved to America when she was 19.
According to How Baking Works by Paula Figoni, milk is 88% water and honey is 83% solids (=17% water). 65 0.88+2.5 0.17 = 57.625.
DanAyo
Thanks, JL. I never considered the milk portion. Now things add up.
What about the hydration concerning the 5% oil?
jl
oil is 100% fat. The function of fats is to provide tenderness (=shortening).
I guess that would make the dough feel like it has more water in it, maybe.
DanAyo
Thanks JL. I edited the OP since you pointed out the fact that oil has no water. I am more interested in how the dough “feels” and behaves when manipulated. So, even if a dough had an actual hydration of 65%, it would feel much more supple if it contained a high percentage of oil.