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[This is wrong; see below] > Some grids are empty because it would not make sense for them to exist. For example, a very moist bread (0.60) with a low butter c
by masfuerte 3y ago
[This is wrong; see below]
> Some grids are empty because it would not make sense for them to exist. For example, a very moist bread (0.60) with a low butter content would be airy and tasteless.
Eh? A simple baguette recipe - water, flour, starter and salt - has no fat and more moisture than this. And is very tasty. Wholemeal sourdough recipes are wetter still.
- jefftk 3y agoI don't think a baguette recipe is 0.6 by their definition? Their "0.60" would mean 3C of water to 5C flour. I'd expect a baguette to be around 0.50 (1C of water to 2C of flour). (They're not using baker's percentages)
- masfuerte 3y agoI think we're both wrong! I was forgetting they were measuring in volume not mass. A cup of flour weighs about half of what a cup of water weighs. So 1C water to 2C flour is roughly equal masses, or a baker's percentage of 100%. That's too wet for a loaf. 0.6 on their scale is more water than flour, so it would probably resemble a batter. They are right that it wouldn't make a good loaf.
- jefftk 3y agoThanks! I don't cook baguettes; my ratio came from the first recipe I found looking online: https://lechefswife.com/baking-baguettes-for-beginners/ https://lechefswife.com/baking-baguettes-for-beginners/
- masfuerte 3y agoThat's interesting. I do bake but I'm no expert. My wettest doughs are 75%. That recipe is a bit more than 100%. I didn't think such a wet dough would hold its shape. I'm wrong again!
- dunham 3y agoIt looks like Reinhart has it at 65% for both the pâte fermentée and the bread itself in "Bread Baker's Apprentice" and the simple recipe in "Every Day" is about 67%. I consider him an expert, but some of his stuff is fussier than I want to deal with at the moment.