4 ms·
I 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 wate
by masfuerte 3y ago
I 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.