12/3/2023 0 Comments Bakers percentages pasta dough![]() In the first case you may be making ciabatta, while the lower hydration recipe is more likely to be a sandwich bread or bagel. For example, when bakers see that the hydration percentage (the weight of the water as compared to the flour) is 80%, that's going to be a pretty wet dough, whereas a dough that is 60% hydration will be much stiffer. It's a way of expressing a bread formula that is clear and instantly communicates information about the type of bread being made. Hi Tina and Paul, Baker's Math, and describing each of the ingredients as a percentage of the flour weight, makes sense to professional bread bakers in the same way that musical notes make sense to musicians. Note: For a more detailed explanation, check out baker's percentage on our professional site. ![]() Once you stop thinking in units or volume, and start thinking (and measuring) in grams, scaling recipes up and down becomes quite simple. Shortening (26% of flour weight) = 52g.īut what about the salt, you say? Since it's such a small percentage of the flour weight, I tend to salt to taste I'd increase the salt by maybe 1/8 teaspoon, or a big pinch.Īnd what happens when a recipe you're making includes eggs – which aren't measured by volume at all, but by units? Well, a large egg weighs about 50g out of its shell – so take it from there.Let's see what the increased weights of the rest of our ingredients will be: The weight of 1 2/3 cups of flour is 201g (as calculated from our online ingredient weight chart, a super resource when you're measuring by weight). Let's say I want to increase that amount to 1 2/3 cups flour I think that little bit extra flour is just the cushion I need to make the size crust I want. The original recipe calls for 1 1/2 cups of our unbleached all-purpose flour. The water (using the lesser amount, 43g) is 24% of the flour, by weight: (43 ÷ 177) x 100 = 24%. ![]() To determine the percentage of the other ingredients, divide each one by the weight of the flour (177g), then multiply the result (which is in decimal form) by 100 to convert it to a percent: Compare the weights of the other ingredients to flour. In our pie crust recipe, flour weighs 177g. Start with the weight of the recipe's flour.įlour is pegged at 100%, and everything else is viewed as a percentage of flour. You'll notice I'm looking at the recipe not in volume, but in grams baker's percentage is all based on weight, not volume, so you'll need a scale to try this at home.Īnd why grams? Grams are MUCH easier to calculate percentages with than ounces and fractions of ounces.ġ. This is the beginning of our Classic Single Pie Crust recipe. Let's take a look at a typical pie crust recipe and see how this works. And pretty soon you'll be making 17 muffins instead of 12, five biscuits instead of 15 – using just a couple of basic calculations. This is simple, once you get the hang of it. Now, don't click out of here I'm not going all math-y on you. Percentages? Math? What does this have to do with flour and butter and a wonderfully flaky pie crust? I like the mix of butter and shortening, the "just enough" ice water that yields delicacy rather than cardboard-y hardness. The challenge: increase the size of the crust without changing the balance among its ingredients. I just want more of it – not "double" more, just a little bit more. I don't need a new recipe I love the crust. Then one day (as my 5th grade teacher Miss Kellam would have said), "Light dawns on Marblehead!" I mean, if you're going to make a crimped edge, MAKE one. let alone make any kind of stand-up crimped edge. Some people like making delicate, thin pie crust I prefer a more substantial crust, one that's A) easier to work with, and B) doesn't simply become inconsequential under its load of bubbling berries.Īnd this crust recipe – well, I could barely roll it wide enough for my 9" wide, 1 1/2"-deep pie pan. ![]() Many's the time I've said while trying to roll the crust just a tiny bit larger – causing it, of course, to stick, tear, or both. I have a pie crust recipe I've loved for years, but it's always been just a tad. bad words are definitely said as the acrid smell of burned brownies fills the kitchen. Or you set the timer for just 2 more minutes, to give those brownies a crisp edge – then go outside to get the mail, run into a neighbor, get chatting and, well. Like when the pumpkin filling slops onto the floor as you juggle the pie on its way to the oven. You know how sometimes you're baking, and all of a sudden you feel the urge to say some very bad words?
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