Cooking a Good Everything Else
02-12-2018
, 09:25 PM
02-12-2018
, 11:25 PM
Quote:
I make bread often enough to know what baker's percentages are and what sorts of loaves you get from various hydration ratios. I also have a copy of Peter Reinhart's The Bread Baker's Apprentice, which has a challah recipe in it. He won a James Beard award for that book. And I can google other people's challah recipes too. And btc's ratios are, shall we say, unusual in comparison to everybody else's.
btc's pizza dough recipe is around 75% hydration. People like Reinhart and Ken Forkish and others usually end up around 70% for a pizza dough, so btc's is a bit high but not crazy town. Then, for his challah, he's going to add 2 eggs + 1 yolk, and a squirt of honey, pushing him into the range of 100% hydration.
This is a fairly representative challah. They are usually made with somewhere between 55-60% hydrated doughs.
This is what a 100% hydrated bread looks like:
btc's pizza dough recipe is around 75% hydration. People like Reinhart and Ken Forkish and others usually end up around 70% for a pizza dough, so btc's is a bit high but not crazy town. Then, for his challah, he's going to add 2 eggs + 1 yolk, and a squirt of honey, pushing him into the range of 100% hydration.
This is a fairly representative challah. They are usually made with somewhere between 55-60% hydrated doughs.
This is what a 100% hydrated bread looks like:
I love bread but find the process too tedious to get into which is probably good because the last thing my fat ass needs is tasty bread lying around the house
Also naan >>>> roti.
02-13-2018
, 10:16 AM
Anyway I made this lovely little spiral-raisinette challah for breakfast following the recipe posted and guess what:
Donations to https://www.nationalmssociety.org/Donate are appreciated. Your $ could be the cure.
Last edited by btc; 02-13-2018 at 10:23 AM.
02-13-2018
, 11:38 AM
Quote:
I was not not asking you to donate yet.
To the bakers, if you are working in a humid kitchen, use less liquid. If you are working in a dry kitchen, use more. 20% is just not enough margin for error because if your kitchen is super humid you might have to cut the liquid by as much as half sometimes and vice versa if its too dry. The humidity level when I made that challah was around 25% and I had to use a total of ~3.1 cups of flour with ~.75 cups of water.
To the bakers, if you are working in a humid kitchen, use less liquid. If you are working in a dry kitchen, use more. 20% is just not enough margin for error because if your kitchen is super humid you might have to cut the liquid by as much as half sometimes and vice versa if its too dry. The humidity level when I made that challah was around 25% and I had to use a total of ~3.1 cups of flour with ~.75 cups of water.
Here are the two yeasts I had in my fridge:
A few clarifications:
1. Which one should I use
2. You throw it in the dry ingredients and don't start it with some warm water and honey?
3. I use the entire package?
thx