Bakers Percentage

…and shortening, the "just enough" ice water that yields delicacy rather than cardboard-y hardness. The solution:…

…like to tell people I have French technique with Italian sensibility – Italians don’t really have sensibility.…

…response to what he saw as a deterioration in French bread production. In the 1950s and '60s two-speed electric…

…and helpful information, see our post, successful loaves from your bread machine: 5 tips for home bakers.…

…a bread baker, you're familiar with all kinds of yeast. Your mom probably learned to bake bread with…

…it; no math! One final word So why isn't tangzhong a good fit with sourdough? Jeffrey Hamelman, long-time King…

…call our baker's hotline, 855-371-BAKE (2253). All of us here at King Arthur are determined to help you…

…downright tough. What’s a frustrated baker to do? [bctt tweet="Tangzhong: the quick and easy path to…

…baker's percentages and proper hydration, then mix and knead it to yield the perfect temperature…

…carefully; compare their sugar levels using baker’s percentage (below). You’ll soon discover which…

…and more refined, eventually including only a small percentage of white rye flour. The heavy use of…

…if the crust calls for 2 cups of all-purpose flour (8 1/2 ounces), I use 6 3/8 ounces of fat (8.5 x .75 = 6.375)…

…will need a deeper cut; while an airy, delicate, probably over-risen loaf may not need much of a cut at all. I…

…dough going here, you ask? I was testing two yeasts: SAF Red and SAF Gold. SAF Gold helps dough with a higher

…tangier your baked good will be. Start by substituting starter for no more than 1/3 of the flour in the recipe.…

…From light, soft sandwich rye to dark, dense loaves perfect for the smorgasbord, which kind of rye bread is your…

…results in texture changes and an egg flavor that's too pronounced for me." What about baker's

…amount of sugar. SAF Gold works best when the amount of sugar is between 10% and 30% of the amount of the flour,…

…Why use levain, instead of just a cup or so of ripe (fed) sourdough starter, like you usually would? Flexible…

…standby, Everyone's Favorite Fruitcake. So, with all the people hauling out mixing bowls and old family recipes…

…recipes? Read Yeast bread, rolls, and pizza: from white to wheat, a baker's guide. How about substituting…

…and risk transitioning it from all-purpose (white) flour to whole wheat? Well, many of you do, judging by the…

…can cause a more dense loaf of bread. Reducing the size of these pieces helps reduce the cutting action and…

With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before…