"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-04-2018, 07:39 AM   #1
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,668
Adding other ingredients to a basic bread formula

Iím coming up to speed on bakerís percentages and ratios. But Iím not there yet...

All of the literature Iíve read on this subject gives me no clue as to how to ďcompensateĒ for eggs and/or butter in the total hydration.

Just an example:
Flour 100%
Hydration 68%
Salt 2%
Yeast 1%

If I want to add eggs, butter or oil, and sugar to this formula, do I reduce the hydration or subtract the weight of the eggs and fat from the total hydration? An egg weighs about 56 grams. Do I subtract the whole weight of the egg from the hydration, or just a percentage of it? If I add sugar, do I have to change the formula, or just decide how much I want and figure the percentage from there?

Same questions for the fat.

If I can get past this, I can start to develop my own recipes, which is my ultimate goal!

__________________

__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 02-04-2018, 07:53 AM   #2
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
I have no Idea about baking by percentages .

I just know with adding 1 egg I need little more flour, I can feel it in dough, I know that butter doesnt always need more flour, it depends what I want from the dough.

As I said I have no clue about percentages, I do my own bread by feel, I have basic white bread and I can add parsnip or potatoes or carrots or butter or egg or what ever.
__________________

__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 02-04-2018, 08:02 AM   #3
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,668
I’ve always admired chefs that cook by intuition. And, needless to say, a bit envious! Unfortunately, I was not blessed with that essential chef’s talent.
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 02-04-2018, 08:11 AM   #4
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,878
Just joel, do you have two hands and time, then it isnt a problem. I'm 42 and I baked since I was 7, all that time has brought a lot of failures and lesson has been learned. I still dont do great sourdough bread more then rye but I do good everyday loafs.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 02-04-2018, 08:58 AM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,723
Quote:
Originally Posted by JustJoel View Post
Iíve always admired chefs that cook by intuition. And, needless to say, a bit envious! Unfortunately, I was not blessed with that essential chefís talent.
It just takes practice, like anything else. No one is born with the innate ability to bake.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-04-2018, 08:59 AM   #6
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,288
Once you have done it enough you can judge by the consistency and texture of your dough through sight and feel..I don't measure flour any more. I just add the bulk of it, depending on how much liquid ingredients, then I slowly add more while it is blending until I get what I want...like any other skill, it takes time..you can't depend on written recipes because there are so many variables, although it is a good place to start...then you will modify one to work for you..
Rocklobster is offline   Reply With Quote
Old 02-04-2018, 09:07 AM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,723
I think you got a good answer from Norcalbaker59 on the Bread Baker forum. You can't use the formula for basic bread to make an enriched bread.

https://www.baking-forums.com/thread...centages.4795/
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
bread, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.