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baking bread

2010-03-10 17:17:54.760681+00 by Dan Lyke 1 comments

Harold McGee looks at kneading and breads. Summarizing so I can find it again, for an aerated bread like those currently in vogue, you don't need to do much to the bread beyond what gets the water incorporated. Knead more if if you're using whole grains. 60%-75% water to flour by weight, with up to 2% salt for the wetter doughs.

I'll be experimenting some, my trend with dough has been towards the "how much water can I get this flour to absorb" end of things.

[ related topics: Food ]

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#Comment Re: made: 2010-03-10 22:20:37.023233+00 by: m

I have been working the other end. I particularly like my pizza doughs and foccacias to be under 60% water with a gluten kicker. "How much flour can I get to stick together with a given amount of water?"