How to scale bread recipes to fit your pan | baker's percentage
ฝัง
- เผยแพร่เมื่อ 25 มิ.ย. 2024
- ▶Download the FREE Bread Scaling Worksheet HERE▶▶▶bit.ly/breadworksheet
▶questions answered on scaling bread recipes ▶▶▶bit.ly/scalebreadrecipes
▶japanese milk bread recipe▶▶▶ • BEST Japanese Milk Bre...
equipment:
- Pullman Loaf Pan: [ amzn.to/3jYr5Et ]
- Mini Loaf Pan: [ amzn.to/3wvLLX9 ]
(manufacturer's dimensions are measured from the outside of the pan)
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Chapters:
0:00 Intro
0:56 Recipe we'll be using
1:43 What is Baker's Percentage
3:06 #1 Calculate Baker's Percentages
4:17 Why Sum is Greater than 100%
5:07 #2: Volume of Recipe's Loaf Pan
6:20 #3 Volume of Your Pan
6:53 #4 Calculate New Total Weight of Flours
7:31 #5 Calculate New Weights of Ingredients
8:03 Ready to Bake
8:11 Mini Loaf Demo
9:11 FAQ
9:23 FREE TOOL
#scalebreadrecipes #bakerspercentage #japanesemilkbread #bakerspercent
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thank you for sharing.. so easy to understand 👍
It's my pleasure!🌻
Thank you so much for the concise, easy to follow explanation! :)
Thank you✨️
Thank you so much for this video. I am a new pastry chef and this specifically wasn’t taught in my online class. Your video was well explained even to me, a person who is not very good with math. I like that you gave examples and explained how to accomplish the figures. Again, thank you so very much.
Thank you - it is my pleasure! 🙌
Thanks so much for this video! I took notes on it and it was recommended to me by another youtuber!👍
Thank you - glad it helped! Here's a 1 page worksheet (based on the steps in this video) - bit.ly/breadworksheet which you could use when you next scale a recipe! :)
Absolutely excellent explanation of how to calculate quantities for different pan sizes. Not only that, you have taken a lot of care with the graphics. Impressive. Thank you.
Thank you!
Thank you great illustrations
This is so helpful! Thank you!
It's my pleasure, glad you found it helpful🌸
Very high production value; well done!
Thank you!
Thank You Great Video Just what I needed to know
My pleasure!
Thank you 🙏 This helps a lot!
It's my pleasure!✨️
Thanks for this video. You explained things really well. I had used the same method for scaling before I found this video. It was good to validate the method.
Thank you🌸🙌
THANK YOU THANK YOU THANK YOU! This is so useful! I was learning from another video where they suggested to measuring your pan with water, but I’ve found that because the pans I use are so large, the amount of dough I made for my pan was way too dense. I will try referring to this video from now on. Bookmarked!
It's my pleasure, I hope this video in some way is able to help you get closer/achieve your baking goals🌸🍞
@@sensitiveskinlifestyle Thank you for your response! Actually I have another questions, there's a recipe I'm trying to adjust for my pan. I was actually following another video that suggested I fill my tin full of water, about 3/4 full and then use the baker's percentage to figure out how to fit the recipe for my pan. I tried that, and found that my pan could hold about 1.400 grams (I have these specific milk bread molds from japan). And found that when I followed their video method, I just ended up making double the dought but it was too much for the pan. So I tried your method with measuring out the volume, but I don't know the volume of the pan the other person used for their recipe. I want to try and mix both methods of this video and the other video that I watched. Is their any way i could take the volume of the pan and calculate how many grams my pan can hold? Thank you very much!
Hmm... what is the dimensions of your loaf pan and do you mind sharing the link to recipe you want to adjust?
I didn't get the explanation very well, if there will be another way to revisit the topic, I will appreciate.
This was the easiest description of this caind and easy to understand that I have ever seen. Thank you for sharing! Do you have a formula like this to convert recipes that use cup measurements to convert to bakers percentage? Love your channel!
Thank you! Cup measurements are not as precise, so I do not have a formula. However, what I usually do for recipes that use cups is to convert each ingredient to grams by weighing it out and writing it down. Then scale the recipe from there.
I noticed your excellent bread slicer can you let me know where to get one from? I am from UK
What about adjusting the time for baking the smaller loaf?
I kept it the same as the original recipe. The only difference is since the original recipe was for a Pullman loaf pan and the mini loaf pan was lid less, I put an aluminum foil above the bread after the top turned to the desired browning I want. Other than that I kept time and temperature the same (400F at 30mins)
@@sensitiveskinlifestyle Thanks.
My pleasure!
Hi very grateful for lessons. Would appreciate if you could tell us how the calculations are if I want to start from scratch where hydration and flour and other ingredients are unknown. How can we determine the proportion of materials? Thanks ❤
Hey, could you clarify what you mean by hydration, flour and other ingredients are unknown? What is the scenario?
Thanks for this easy to understand explanation. But what happens if we don’t know the recipe’s pan volume? How do we calculate the recipe to fit our pan? Thanks
You are welcome! Great question - The easiest way is to leave a comment and ask the author (I always ask even if they respond much later, it helps).
But if that method doesn’t work - I do a trial bake by baking the exact recipe in my loaf pan and observe the process and its end results. For example, when the dough is proofing in the pan and the dough clearly rises way above the height of the pan, or overflows like a muffin top - then it is a sign that the recipe needs to be scaled down - and vise versa.
Based on what you notice during the trial bake, you can decide - if you need to scale up or scale down the recipe, and if so, by how many percent.
Let’s say you decide the recipe needs to be scaled down by 12%. Simply reduce the total weight of flours by 12%. And then determine scaled down weight of the other ingredients by taking its respective baker’s percentages times the NEW total weight of flours. Then test it out by doing a 2nd trial bake.
It takes a bit of trial and error, but that’s what I’ve been doing and over time you get better at estimating how much to scale up or down a recipe.
Hope this helps!
@@sensitiveskinlifestyle Thank you!
My pleasure!
Thank you so much for explanation. If go by CM then formula remains same or it changes ?
My pleasure! If you go by CM, the formulas remains the same - except if you are calculating volume for a lidless loaf pan you would use Length x Width x (Height + 2.5cm). See here 5:50 - or you can download this 1 pager with the formulas - bit.ly/breadworksheet and you won't forget :)
@@sensitiveskinlifestyle Thank you so much for prompt reply and clarity. 😊
@@sagarparikh5960 my pleasure! I realized I put the wrong link - the link to download the one pager with formulas is bit.ly/breadworksheet
I have also corrected the link in my previous reply.
@@sensitiveskinlifestyle no issue you already clear out my doubt and so kind. Thank you
Thank you for the info. I have been stumbling around learning to bake bread as I am trying to become healthier getting rid of most processed foods. How would this work using a poolish? The poolish has part of the total flour so, would I total that as part of the flour or would I scale the poolish with the other ingredients?
Example recipe calls for (Just
400g flour
300g water
plus the poolish
150g flour
150g water
I guess the same would go for a sour dough starter. I hope this is making sense lol.
Great question, something that I was thinking about for a while too.
There are two ways to express baker's percentages when using a preferment (I.e. poolish):
1) Treat the poolish as a separate entity and express its flour content as 100%.
Or
2) Treat the poolish as part of the main formula and express its flour content as a percentage of the total flour in the entire recipe.
While the percentages are expressed differenty, the outcomes of scaling the bread are exactly the same.
I experimented with both methods and decided to stick with the 2nd method, which is to consider the poolish flour portion as part of the total flour.
In my French Boule video, which uses poolish, you can see how I expressed the ingredients as percentages in the description box 👉 bit.ly/frenchboulebread
Hope this helps - Cheers!
Well, I think I will consider it a separate entity and go for it. No guts no glory.
Thanks for the info. And now that I found your channel I will be checking out more videos and maybe grab a scarf while I am at it.
🙌 thank you✨️
Thank You. Does this formula apply to sourdough recipes as well? Sourdough starter is flour and water put together.
Yep - for sour dough recipes, the sour dough starter will be treated as a separate ingredient. So for example if your total weight of flours (excluding what was used in your starter) is 1500g. And the weight of your sour dough starter is 300g. Then the baker's percentage of your starter would be 300g / 1500g x 100% = 20%.
Hope this helps!
@@sensitiveskinlifestyle Yes, it helped. Thank You.
My pleasure🙌
@@sensitiveskinlifestyle Maybe you can help me with this: I am happy with a certain 100% rye sourdough recipe. I would like to add a bit more acidity to rye sourdough taste (even a lot more). How do I possible best do it in relation to other ingredients WholeRye flour 1618g (550g leaven/preferment, 1068g dough, water 1488g (550g leaven/prefermet, 938g dough,
starter rye 65 g
salt 20 g)
Heya! I am not experienced with sourdough bread making, but I read that increasing acidity of sour doughs has to do with decreasing the water used for your starter. Maybe this link could provide better direction - www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/ 🥖 Sorry I wasn't able to help on this one.
What would be the final weight of the bread loaf after baking !?
Hey, you will have to weigh the bread to find out. I have never weighed the bread after its baked. Out of curiosity, what's the purpose of knowing the final weight of the baked bread?
How do you calculate the new bake time for the new pan?
I use the same bake time and temperature. No change.
Greetings & like every one I thank you for your upload. Just one question please : How do you manage to bake the bread with the skin showing its not almost burnt? In my case, by the time the inside is cooked (92 C) the bottom & sides come out dry & over cooked. Appreciated in advance 🙏
Thank you! In order not to let the skin burn, once the top of the bread turns light golden or slighly before your desired color (usually 7 mins in), I place an aluminum foil on top of the bread (8:10), and keep on baking. This prevents the top from getting burned.
If the sides and bottom get over cooked, you could first try:
- Shortenening the baking time. Once the internal temperature of the bread is desired, you can remove it from the oven & and pan, then let it cool on a rack.
If that doesn't work, then include:
- Reducing the temperature of the oven .(as that could mean oven temp is too high)
If that doesn't work,
- You can also try lining the inside with parchment paper in addition to greasing the pan.
If your bread still comes out dry despite doing the above, you could place another oven safe pan in your oven during preheating. Then carefully add half a cup of water into it when you start baking. Then, remove the pan of water after 10 mins of baking. This helps to add steam into the oven.
Hope this helps. Let me know if any of the above works!
@@sensitiveskinlifestyle It really is very gracious of you to take the time to explain it in such detail, I am ever so thankful .
What I usually do is I leave it in the fridge overnight and bake it straight from the fridge in the morning. I put a sheet of foil with curved up edges & some water in it in the rack below the tin & also make a dome of foil to cover the tin. I bake it for 50 minutes at 385 F (196 C) at which point the inside measures around 132 F so then I remove the cover & go on for another 16 minutes by which it measures 198F inside and is well baked BUT the bottom & sides are dark & thick specially the bottom 🤷🏻♂️. Again I sincerely thank you for taking the time to reply, you’re kind.
Hmmm, out of curiosity what type of bread are you baking? Is it a white loaf bread🍞?
@@sensitiveskinlifestyle its brioche which is quite similar to Shokupan in ingredients. The first thing that caught my attention is your bread’s skin which golden mildly, sides and top. Maybe I will try baking it for a shorter time but bake from room temperature
I have not tried baking right out the fridge but I bake various types of white bread and usually I bake them at 400F for 30 mins. The color is the same.
When I read the method you shared the first thing that came to mind was the length of time in the oven might be too long, which may* be the reason for over cooking the exterior of bread.
My inkling is similar to the conclusion you came to for your next bake:
Consider baking 400F for 30 mins - the first part of the baking uncovered until it reaches your desired crust color, then place the aluminum foil dome you created over it. Then immediately after 30 mins, while bread is still hot, remove it from the pan and let it cool for 2 hours on a rack to allow the steam within the bread to evaporate. As the bread is hot, the bread continues to cook inside even though it is out of the pan/oven.
You can try this from the fridge and from room temperature. See if anything changes, and compare the differences.
That's what I would try first if I were in your shoes. Let me know how it turns out! 👐
All the best🍞🌻
Can you help me to calculate for pizza pan?
Round pan?
How do you calculate volume for a round pan?
Hi! You can calculate the volume of a round pan using this formula: V=π x r x r x h.
Where π = 3.14159,
r = radius of your round pan, and
h = height.
So, for example, if you are using a 6 inch round pan with height of 4 inches, the volume would be calculated as: 3.14159 x 3 inches x 3 inches x 4 = 113 cubic inches.
Radius of your pan is the diameter of your round pan divided by 2.
Hope this helps!
Thanks so much! I love this video. I’ve been trying to figure out how to use bakers percentages for awhile now and this video is by far the one that made it clear and easy to follow.
It's my pleasure👐🍞
I made a typo above which I just fixed. π=3.14159
How did u get the weight of the recipes?
For the Japanese Milk Bread recipe, I weighed and documented every ingredient I used when baking.
If you are intending to scale a bread recipe that uses cups and teaspoons, then I would weigh each ingredient and record down the weight first - then find its baker's percentage.
@@sensitiveskinlifestyle then how did you formulate the recipe? Sorry my questions are too much
@Ifeoluwa Akinola Hey, experimentation. I have made other types of bread before. I experiment by trying out different percentages of ingredients until I get to the exact taste, texture, fluffiness and mouthfeel that I want. It helps that I bake bread for my family almost every week, so I can adjust and tweak the recipe as I go until I achieve exactly what I want. Hope this helps!