Jacktheknife's picture

A work in progress. Shooting for a soft, fluffy bread.

The Dough

Ingredient Metric Imperial Baker's Percentage
Flour 350 grams 12.36 oz 100.00%
Water 145 grams 5.12 oz 41.43%
Egg 57 grams 2.01 oz 16.29%
Powdered Milk 30 grams 1.06 oz 8.57%
Salt 18 grams 0.64 oz 5.14%
Sugar 50 grams 1.77 oz 14.29%
Vital Wheat Gluten 50 grams 1.77 oz 14.29%
Starter (100% hydration) 280 grams 9.88 oz 80.00%
Canola Oil 425 grams 15.00 cups 4.29%
Instant Potato Flakes 0 grams 0.01 oz 0.07%

Total Flour Weight: 350 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.



Place ingredients into breadmaker, liquids first, and start breadmaker on the dough setting. Let breadmaker run only through it's first mix cycle and then check dough. If it is well mixed and has formed a soft, round ball continue onto next step. If crumbly, add water. If soupy, add flour. Restart breadmaker and let run through first mix.Place sourdough into loaf pan and cover with cling film to raise. When dough nears top, replace cling film with towel. It will take about 8 hours in a warm place. Bake in 365 degree oven until done, about 25 mins
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Jacktheknife 2013 May 15
John, That is my thought too. I am using this site's features to help me figure out baker's percentages and hydration levels. I starter off with the same recipe, minus 100g of flour, and ended up with soup. I am starting to wonder if I mis-measured something.
Jacktheknife's picture
Jacktheknife 2013 May 16
I went back to my original recipe (the Lakota sourdough recipe) and made the same amendments that I did previously to make a delicious bread (in a smaller loaf). Last time I cross-referenced with the original recipe I was still using volume measurements. Also noted, I added the instant potatoes as 1/4c because I do not know its weight. I will find that out next time I mix up the recipe.

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