Retired Artisan Baker
Basic Formula For Yeast Bread
Despite the plethora of recipes for bread, they can all be broken down to one basic formula. Knowing and understanding that basic recipe allows the home baker to improvise and create bread to their own particular taste or needs.
Basic Formula
Flour = 100% e.g. 1000gms
Salt = 2% e.g. 20gms
Yeast (fresh) = 2% e.g. 20gms
Yeast (dry). =. 1%. e.g. 10gms
Fat = 4% e.g. 40gms
Liquid = 60-70% e.g. 600-700mls
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1750 approx
Variations to Basic Formula
Flour = White, wholemeal, rye, barley, oatmeal,
grains, durum, semolina, bran, linseed,
sunflower
Salt = An imperative for taste and controlling
fermentation.
Yeast = This percentage is for fresh yeast. If using
dried yeast, use 1%. The yeast can be reduced or increased to vary length of fermentation.
Fat = This is optional and affects the crumb, the
structure and the keeping qualities of bread.
Use butter, margarine, olive oil, vegetable
oil, lard, sunflower oil, walnut oil.
Liquid = This percentage may have to be varied
depending on the type of flour being used.
Use water, milk, beer, etc.
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Dough Making
Crumble yeast into blood temperature liquid. Rub fat into dry ingredients. When the yeast is dissolved, mix into dry ingredients, turn the dough out onto the bench or table and knead for 10 to 15 minutes until dough is smooth and elastic. Work the dough by pushing it away from you with the heel of your hand then pull it back and giving a quarter turn and repeat. Keep the dough as wet as possible without being sticky.
Place the dough into a bowl and cover with a damp cloth or plastic film and allow to ferment in a warm place until doubled in size. This should take between an hour to an hour and a half
Knock back and shape into loaves or rolls. Ensure the loaf or rolls are as tight a parcel as you can make them and the seam is on the bottom. Cover again and leave to prove until soft and spongy. This should take between 45 minutes and an hour although small rolls should only be 20 to 25 minutes. Bake at 220 degrees C to 240 degrees C until golden and sounds hollow when tapped on the underside
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