Bread Recipe change

[Roby]

I did a bread recipe for Steakhouse Wheat Bread

and changed it from 1cup white and 1cup wheat to 1 34cp ea ant the same for all items in it it didn't turn out as good as the orignial smaller loaf willl it work or do some of the items in the recipe need to be changed?

 

[GotGarlic]

Curious why you chose to reduce it by that relatively small amount; also, it's easier for us to troubleshoot if you include the entire recipe. What didn't turn out?

 

[Roby]

My mistake it should have been from 1 cup to 1 and 3/4 cups of flour ea.

 

[GotGarlic]

No, I understood that. You reduced each by 1/4 cup. Why? The end result isn't very much less, but you know the recipe works with the original amounts.

 

[Andy M.]

No, I understood that. You reduced each by 1/4 cup. Why? The end result isn't very much less, but you know the recipe works with the original amounts.

I think he almost doubled the flours.

 

[taxlady]

I think he almost doubled the flours.

That's how I understood it too.

 

[Roby]

The recipe went from 1 cup of each to 1 3/4 so from 2 cups of flour to 3 1/2 cups and I made all Ingredients to match the same increase.

 

[Andy M.]

When changing the size of a recipe as you tried to do, you have to use the Baker's Ratio. Check it out here.

https://www.kingarthurflour.com/pro/reference/bakers-percentage

If you just increase every ingredient by 1.75 times, your results will be off as you discovered.

 

[CWS4322]

I did a bread recipe for Steakhouse Wheat Bread

and changed it from 1cup white and 1cup wheat to 1 34cp ea ant the same for all items in it it didn't turn out as good as the orignial smaller loaf willl it work or do some of the items in the recipe need to be changed?

What Andy said. You really need to use a scale if you want to do that and work with baker's percentages. And, it is the difference between how the gluten responds to humidity in the AP and the ww. You have to adjust the humidity. Baker's percentage
(pulling this out of my grey matter) for a white bread is 67%. You need at least 70% humidity when you swap in ww if you want the loaf to be similar to what it is when you use AP. It also depends on the source of your flour. If you don't have one, buy a kitchen scale.

 

[Roby]

If a recipe calls for 1 cup of flour and 1 tsp of yeast and I want to make it with 3 cups would the yeast be 3 tsp?

 

[Andy M.]

If a recipe calls for 1 cup of flour and 1 tsp of yeast and I want to make it with 3 cups would the yeast be 3 tsp?

yes.