![]() ![]() i bet if done right it would yield wonderful breads (when compelled with wonderful baking )ĭoes anyone grind their own flour? i've wondered about this but never done it.To double a recipe provided in grams, ounces, or cups is pretty simple. this is gonna be fun!ĭoes anyone grind their own flour? i've wondered about this but never done it. one of the 7 wonders of the world lol so glad i decided to joint this group. it all takes time and effort but its so fun! nothing in the world like fresh baked bread that looks beautiful to boot. but i still hover over it and test the dough mixing carefully and not too much not too high a setting. i finally decided to invest in a stand mixer and i'm so glad i did. ![]() big mistake is to add too much flour.at the start. better to use less flour you can always add more. i always do the "window test to be sure my gluten is developed enough. and absolutely the weather makes a huge difference how humid it is will affect how much water your flour absorbs and also how you store your flour. i use it as a guide but not an absolute, you must learn to rely of the feel of the dough how it feels to work with. I often use butter in my challahs instead of oil and butter i image has more moisture because its a dairy product? not sure. They don’t teach students to convert bread recipes into croissants. And it’s because students need to understand the ratios and the ingredients that go into laminated doughs to create its unique characteristics. In a module on laminated doughs you’re not going to be looking at bread. In culinary classes you learn and study the different categories of baked goods based on those characteristics. ![]() There is no standard formula that you can apply because every dough and batter has different ingredients in different ratios in order to achieve a certain flavor and characteristics unique to the final product. So the key is not to try to take your bread recipe and turn it into challah or brioche, but study the different types of doughs you want to make and learn the upper/lower ratios. Once you understand the ratios for that particular type of dough you don’t necessarily need a recipe.ġ:1:1:1 flour, almond flour, butter, sugarĬheck any piecrust recipe and blueberry muffin recipe, and you’ll see that the ratios I use are pretty close to the vast majority of recipes out there. While recipes for the same type of enriched doughs may have some variation on ratios, there’s going to be upper and lower limits for each ingredient. You begin to see the ratio ranges of each type of dough. The approach is to study recipes of the different types of enriched dough. So it’s going to have a different standard.īut I think you’re just confusing yourself by thinking you can convert any bread recipe into an enriched. But usually contains significantly more egg yolk. Panettone is similar to brioche in many ways. So converting the bread recipe to brioche is going to be dramatically different from challah. But egg has water.īrioche contains egg, milk, butter, all three contain considerable amount of water. There’s so many different types of enriched though so it really comes down to what it is you want to bake.Ĭhallah contains egg and oil. There is no standard to convert a bread recipe into an enriched dough. Things that play a part in baking, besides the obvious.īut if you are into the math of it all, then Norcalbaker is the brain for that! You may have a standard recipe you use for a casserole, but whether you add and egg or not will depend on how it comes out (as an example). SO many variances depending on what type of bread or cake you want.Īnd it's the same for cooking as well. Even for something as basic as bread or cake. If you know how ingredients interact with each other, then thats all I think anyone should know, as everything else is just "to your taste". So many things play so many small parts in baking, even if you use the same recipe over and over again, more than likely there will still be variances. There are just TOO MANY "if's", "and's", "but's", and "because's" in baking to really have a master recipe on anything. If you want the "math" for baking, Norcalbaker is the one to talk to!!! She got that brainy stuff down!!!! LOLīecky is right though, it all depends. ![]()
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