3 ms·

I worked at a culinary school for a while. In the bread kitchen they taught you the formula stuff, but also, to recognize what the dough would feel like, look l

I worked at a culinary school for a while. In the bread kitchen they taught you the formula stuff, but also, to recognize what the dough would feel like, look like, even taste like, when it was right. They taught you how to adapt if the flour was a little drier today than yesterday, if the kitchen was a little more humid.

IAmBroom 3mo ago
Yes, 95-99% of bread's mass is a strongly hydrophilic raw material, and the percentage of water in the precooked product is vital to the outcome. It's obvious the best one can do is to get the dough into the general vicinity of "good enough", and then adjust by other indicators.