I don't have a copy of Hamelman's book handy, so I can't figure out what his 3.5% was supposed to be (presumably something sensible). So you'll probably need two scales, a big one and a small one.) (Scales with this fine a resolution almost always have a "max capacity" that's too small for bread. Ever since then I've used exclusively bakers percentages and weighed everything it makes scaling a recipe up or down (even by "funny" fractions such as 4/5 to reduce loaf size slightly) much simpler than it used to be. I found I could measure the "little" ingredients like yeast and salt on an inexpensive "pocket digital scale" (a "digital spoon" works well too) with a resolution of a tenth of a gram. So your 1.1% seems quite reasonable, and 3.5% seems like some kind of misunderstanding. Yes yeast values as bakers percentages between 0.5% and 2% (generally around 1%-1.4%) are typical of non-sourdough doughs baked the same day (in some cases with overnight development, the amount of yeast is much smaller:-). all the other percentages came out fine BTW. so I think the weight values are all correct and agree with what the recipe calls for. calculate your own using bakers percentages: 62 hydration, 0.4 yeast, 2. I weight 1-1/4 tablespoons of instant dry yeast on my gram scale and it came to about 10 grams. active dry yeast, which must be activated by adding it to water). Is yeast treated differently for some reason? He mentions the 3.5% value in the text alongside the recipe as well. I didn't check any other recipes, but visually noted that the same situation occurs with the oatmeal bread recipe without cinnamon and raisins.Īm I doing something wrong in my calculation of the baker's percentage for the yeast? Or is this something for the book's errata. right? Hamelman lists the yeast as being 3.5% in the Baker's % column. The yeast weight is 10 grams (0.37 ounces). In that recipe, the total wheat weight for his 'Home' category is 907 grams (2 lbs) and includes the high-gluten flour and whole-wheat flour. But tonight, I was scaling the Oatmeal Bread with Cinnamon and Raisins recipe (p236) and for the first time, used a spreadsheet and baker's percentages on all items. For those, I would just use the volume (tablespoons, teaspoons) measurement and call it good. That means fewer failed experiments.In Hamelman's book, Bread., I've always weighed all ingredients except for yeast and salt. It will also allow us to look at new formulas and have an idea of what it should feel and look like as we move through the process before we even start baking. As we get more practice looking at these ratios, it will allow us to alter a bread's formula to achieve certain qualities in the bread. Second, if we think of bread recipes in ratios, as formulas, it makes it easier to compare different kinds of bread with each other based on how much of each ingredient is present relative to the others-regardless of how many loaves we're making at once. Memorizing the ratios in a formula allows me to easily make the amount of bread I want. Some days at work, I need to make two loaves of this bread some days I might need a dozen. Our baking calculator supports different leavening agents including sourdough, instant dry yeast, active dry yeast, and fresh yeast, with automatic yeast. First, it makes scaling a recipe up or down really easy. Why is this helpful? It's important for two main reasons. It's like a recipe, but it's based on ratios (the percentages listed next to our weights above), not finite amounts. But before we start baking, what is a formula? Is it the same as a recipe? Almost.
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