Thread: Homemade Bread
View Single Post
Old 02-08-2011, 10:55 AM   #93
STILL Jim Williams
levain's Avatar
Joined: Oct 2005
Location: Providence, RI
Oddometer: 7,568
Originally Posted by svejkovat View Post

Excellent!! Since I'm a beginner I might as well develop good habits from the start.

I just want to spend some time perfecting a loaf of plain bread. Might experiment with varieties much later. But I'd just love to get the skills down to do that basic loaf well whenever/whereever I happen to want to.
It's a great tool. Esp. when used metric since it makes so much more sense than American. We're all metric at the bakery, and wouldn't consider switching. Bakers percentage allows you to keep things in check. The most important being salt which should always be 2-2.2%. That's a pretty hard and fast rule that should be followed. There are times when it may be different, like our olive bread for example is less than that, but that's because of the olives. Right around 2% of the total flour weight (including pre-ferments!!!) is perfect for flavor and controlling fermentation.
2015 KTM 690 Enduro R, 2008 Yamaha WR250R, 1971 Lambretta DL
levain is offline   Reply With Quote