Timeline for answer to When and how much flour do I add when mixing dough? by moscafj
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| when toggle format | what | by | license | comment | |
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| Mar 21, 2017 at 23:29 | vote | accept | Drewdin | ||
| Mar 21, 2017 at 23:24 | comment | added | moscafj | @Drewdin Bread making is a complex task. For the home baker, there are many variables to manage and challenges to overcome. I would suggest finding a formula, based on weight measurements, that you like. Then make it many times. In time, you will begin to understand how the dough behaves. Over time, you will get a "feel for it" and will know when things are going right and when things are going wrong. That is what I meant. | |
| Mar 21, 2017 at 23:09 | comment | added | Drewdin | @moscafj can you explain "Until you get a feel for what you want to produce" do you mean leaving it stick or dry to produce a different type of bread? | |
| Mar 21, 2017 at 9:43 | comment | added | Alaska Man | A proper Bakers percentage formula would not say "in the range of". It deals in exact amounts. You would add specifically the exact amount by weight that the formula calls for. For a more detailed look at Bakers percentages see my answers to this question cooking.stackexchange.com/questions/78275/… | |
| Mar 20, 2017 at 12:16 | comment | added | moscafj | @Drewdin Until you get a feel for what you want to produce, find a recipe that specifies the amount of flour by weight. Some good on-line resources: The Fresh Loaf and The Perfect Loaf. You can google them. | |
| Mar 20, 2017 at 11:41 | comment | added | Drewdin | so if the range is for say 200-270g of flour, add the 270? I thought it would be somewhere in the middle? | |
| Mar 19, 2017 at 23:28 | comment | added | moscafj | @Drewdin when baking by weight, add all of the flour. | |
| Mar 19, 2017 at 22:37 | comment | added | Drewdin | @moscafj thanks for the tip on adding to the bowl, that's a good idea. I still don't understand when enough is enough of the flour, I'm not sure why im so hard headed on this... | |
| Mar 19, 2017 at 21:00 | comment | added | moscafj | @Drewdin a lot depends on the recipe, but in general when cooking by weight, I put the mixing bowl on the scale, add water...zero the scale...add the yeast..zero the scale..add the flour...etc...Then mix. When I make pizza dough, for example, everything goes into the bowl, then I throw it on the mixer and mix....remove from mixer bowl and knead by hand a few times to shape into a ball..and proof. The point is, when using a recipe that identifies ingredients in grams (or ounces) you don't have to guess about the amounts. | |
| Mar 19, 2017 at 17:47 | comment | added | Drewdin | So first I mix everything together, using the minimum amount of flour. Then I keep mixing, adding the remainder of by hand in small amounts until it balls up, then I knead? | |
| Mar 19, 2017 at 14:04 | comment | added | rumtscho♦ | +1. I will add that many recipes are not even created from volumetric measurements. They are the result of a baker learning to make dough until it feels right, and then trying to communicate their method as a recipe - which is a disaster. An experienced baker can make great bread by the "until it feels right" method, but this method is not teachable in writing. | |
| Mar 19, 2017 at 13:49 | history | answered | moscafj | CC BY-SA 3.0 |