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  2. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

  3. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...

  4. Farinograph - Wikipedia

    en.wikipedia.org/wiki/Farinograph

    A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.

  5. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  6. Baking bread? How to grow your own starter if you run out yeast

    www.aol.com/baking-bread-grow-own-starter...

    To make enough starter for one loaf, combine 3 tablespoons (1/4 cup) pastry flour, bread flour or all-purpose flour and 3 tablespoons, plus 1 teaspoon of water in a dish that can be easily covered ...

  7. Bread Flour Substitute: What to Use Instead - AOL

    www.aol.com/bread-flour-substitute-instead...

    High protein bread flour is the ideal choice for any bread that uses yeast for leavening, as it gives loaves, buns, pizza dough and beyond height, strength and elasticity. Your Best Bet: Use All ...

  8. Straight dough - Wikipedia

    en.wikipedia.org/wiki/Straight_dough

    Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21] Cooling: Once the bread is fully baked, it is removed to racks to cool. Bread is sliced once it has cooled to 95–105 °F (35–41 °C).

  9. How to Make Ube Bread from Scratch - AOL

    www.aol.com/ube-bread-scratch-140025447.html

    2-1/4 cups bread flour. 1 teaspoon instant yeast. 2 tablespoons milk powder. 1 teaspoon salt. 1-1/4 cup whole milk. 1/4 cup unsalted butter. Tools You Will Need. Stand Mixer. Stainless-Steel Saucepan.