this post was submitted on 18 Oct 2023
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baking

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After messing around for the summer I've settled on a favorite dough. It works just as well in the electric oven as in the wood oven and has a great flavour thanks to the use of beer. I was worried that the alcohol and carbonation might interfere with the yeast but it doesn't seem to slow things down at all. At 70% hydration it's super sticky and a hassle to kneed but it only takes a couple minutes to get all the flour incorporated, then I let it proof for a little longer. After proofing and dividing I give it a serious stretch and fold before shaping and that makes up for my half-ass kneed.

TL;DR

  • 2/3 ap flour, 1/3 whole wheat
  • 70% hydration with 2/3 of that being room temp lager
  • 2% salt
  • 1.5% yeast
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[–] [email protected] 2 points 1 year ago (1 children)

Excellent, look like they would make a good sandwich bun that doesn’t fall apart if it gets a little soggy.

[–] nik282000 1 points 1 year ago

That was the idea. They are just a little bit chewy, enough to hold up under sandwich-duty stress.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago) (1 children)

How do you measure hydration?

[–] nik282000 3 points 1 year ago (1 children)

In baking it's the percentage of the weight of the flour. So if you used 100g of flour, 70% hydration is 70g of water. The same goes for the 2g of salt and 1.5g of yeast.

Using percentages makes it way easier to be consistent, and get repeatable results.

[–] [email protected] 2 points 1 year ago

Thanks! That makes sense