What a great video, very nice mate. Already knew where this one going to go,just from the title, but it's never bad to be reminded of the basics. Thanks for the convenient charts as well ❤.
Excellent video! I’m going to have to watch this a few times to fully process everything, but it’s already helped me. I have a 25 pound bag of All Trumps flour that I use for pizza dough. I looked it up and it has 14.2% protein content. It never occurred to me to use All Trumps flour for my hoagie rolls. I was buying more expensive bread flour in 5 pound bags for my rolls. I’m going to use All Trumps now for the rolls too now. Thanks!!!
This is such a useful and informative video for bread baking - I took notes! Thank you. I wondered if you had any guidance on hydration for enriched and brioche type doughs as a base? I know it should be lower than a standard bread dough, but is there a minimum- max level for the water/milk without the inclusion of fat/butter/oil?
The dough hydration is lower due to amount of eggs and butter added. Each recipe is different so it's always best to follow the recipe guidelines and then adjust as you see fit. As I mentioned in this video, milk can be substituted 100% for water. If I understand your question correctly, standard hydration for pan breads is somewhere between 50 and 65% based on flour and depends the type of flour you use. Ie bread flour or all purpose. Me personally, I would always add a little "fat" (1%) even if I used all milk to ensure the bread doesn't stale (dry out) too quickly....or, you can add puree if you want to really reduce fat. See my video on oils and fats in my archive.
Don't know why it took so long to find you channel. As a retired Electrical Engineer, your approach to bread baking makes all the sense in the world to me. Some great content in your videos. I do have a 10 year issue though. I have one constant issue baking bread. I've used Instant/Dry Active Yeast, Sourdough, Wild Yeast Water {our favorite as my wife HATES the sour of SD} but one issue I always fight is, even weighing to the gram, my dough is almost always too wet and could stick to a vacuum. I use KA flours [and many of KA's recipes] and home milled White Hard Winter wheat and home milled Rye, even my No-Knead breads which should love a high hydration dough are too wet. Our home is not air conditioned but the yearly changes in humidity don't appear to be the issue as the dough IMO is always too wet. Bagels are the only bakes which I can nail but again usually with more flour than called for. Question: The one Constant is my home's water. I had been on a well and now on town water but BOTH went through a Culligan Carbon Filter and Water Softener, then thru a Brita water filter. Is it possible the SOFT water [don't have a clue if there is residual salt in the water after the filtering] is causing this constant "too wet" issue? I'm not big on plastic bottles filled with water from who knows where but?????
Welcome to my channel...pst...tell a few friends. 😀 Regarding your wet (assuming sticky) doughs. Water is very important. Soft water (under 50 ppm ) leads to exactly what you are experiencing sticky wet dough. I would suggest you try an experiment using store bought mineral water (assuming you are using the golden ratio of 2% salt) Salt at this level goes beyond just flavor. NaCl reacts with gluten proteins to create stronger bonds and drier, more manageable dough. As an engineer, I will assume you have tested your water after filtration and it is pure and clean with no other other potential contaminates often associated with well water. Also, what is the pH? Is it in a good range of say 8-6? Your symptoms sound like really Soft water is the main issue here so put it to bed with a test using mineral drinking water for a comparison. If this works then you can look at adding some yeast foods (mineral salts) to your dough when using your filtered water. Cheers
Also sorry...I did just see that you are now on city water. Same comments apply. Also check out this video on water I have. th-cam.com/video/TBPpW3rq6o8/w-d-xo.htmlsi=zz2pn1wV5cEEXOb4
@@nobsbaking6391 Already notified a few of my bread baking friends of your channel. Thanks again for the detailed reply. I only had some inaccurate test strips but I WILL try bottled mineral water and I will get a pH meter. This constant "too wet" and "super sticky [like one would expect from rye flour] is the only major issue I am fighting. Yes, my salt ranges from 1.9% to 2.1% HOWEVER, I'm not sure if I am introducing any additional salt left over from the water softener.
Depending the product you are trying to make. Pastry - solid....butter bread... melted will incorporate faster and better....but watch your dough Temps. You don't want the dough to heat up too much from warm butter during mixing.
Excellent video. Great coverage of Baking powder and Bicarb. of Soda. Both are sodium sources and like salt they are implicated in heart disease. And, the crumb in loaves made with them is horrid and cakey. I will spare you the rant about the advertising wars in the U.S. in the late 19th and early 20th Century and the largely successful drive to get home bakers to move away from yeast to baking powder. Sadly it had considerable success there. A legacy that is well worth dumping. Elsewhere you pondered what other videos might be useful. Windows for Bread? This video could well be unpacked looking at the quantity windows at which ingredients such as fat, salt, dairy, eggs can successfully be added to dough along with their effect on it. Eggs for lecithin for example and how many. Also the traps, adding soured cream and though allowing for its water content, forgetting the butter fat content. Tat could lead into how to check recipes to see if they are workable. There are so many recipes out there full of typos, or which have been put together and never baked before publishing, because if the author had baked them they would know they wouldn't work. Just a thought. Your channel is so very much needed in this often ill informed You Tube baking world. Thanks.
Thank you for the idea. I would love to, but it is very difficult to give good guidelines. My small following of viewers are from around the world and as you can appreciate geography plays a big factor. Access to good - consistent - reliable flour, varying ingredient standards, and even water quality, pH and hardness are in play...to note just a few of the many regional variances. I can give guidelines, but then one acceptable range in one part of the world may be "out to lunch" in another pending the culture, type of product, and even their processing method and equipment. I will think about it. I do believe there is something to offer here. Thank you kindly for your thoughts. Greatly appreciated.
Hehehehe, I had to read your message again, forgot much Of it after starting typing. I can see an interesting angle from a recipe review perspective. The issue here often is the imperial measurement thing...or to make it worse, the issues of recipes using volumetric measurement tools. I have talked about this in a number of my videos. For experienced home bakers, they can work fine, but for the newbie, it can be a frustrating nightmare. You got me thinking. Once again, thanks. Send me your comments any time here or my email nobsbaking123@gmail.com. Cheers JP
@@nobsbaking6391 Yes, Imperial Units... I was so pleased when we went metric in the U.K. After having to buy metric spanners I could ill afford then. Cups and Ozs drive me crazy - I will say no more. You are coming from a very interesting baking space. Thanks you are kind to invite me to write directly. I shall if anything occurs to me. There is always something in each of your videos which is new to me, or different. They are great to watch. Thanks :)
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I hope that your channel keeps on growing as the video quality (sound & visual information) keeps getting better and better, thanks for sharing!
What a great video, very nice mate.
Already knew where this one going to go,just from the title, but it's never bad to be reminded of the basics.
Thanks for the convenient charts as well ❤.
So welcome. Somebody had to do it.
😃
Excellent video! I’m going to have to watch this a few times to fully process everything, but it’s already helped me. I have a 25 pound bag of All Trumps flour that I use for pizza dough. I looked it up and it has 14.2% protein content. It never occurred to me to use All Trumps flour for my hoagie rolls. I was buying more expensive bread flour in 5 pound bags for my rolls. I’m going to use All Trumps now for the rolls too now. Thanks!!!
This is such a useful and informative video for bread baking - I took notes! Thank you. I wondered if you had any guidance on hydration for enriched and brioche type doughs as a base? I know it should be lower than a standard bread dough, but is there a minimum- max level for the water/milk without the inclusion of fat/butter/oil?
The dough hydration is lower due to amount of eggs and butter added. Each recipe is different so it's always best to follow the recipe guidelines and then adjust as you see fit. As I mentioned in this video, milk can be substituted 100% for water.
If I understand your question correctly, standard hydration for pan breads is somewhere between 50 and 65% based on flour and depends the type of flour you use. Ie bread flour or all purpose. Me personally, I would always add a little "fat" (1%) even if I used all milk to ensure the bread doesn't stale (dry out) too quickly....or, you can add puree if you want to really reduce fat. See my video on oils and fats in my archive.
Don't know why it took so long to find you channel. As a retired Electrical Engineer, your approach to bread baking makes all the sense in the world to me. Some great content in your videos. I do have a 10 year issue though.
I have one constant issue baking bread. I've used Instant/Dry Active Yeast, Sourdough, Wild Yeast Water {our favorite as my wife HATES the sour of SD} but one issue I always fight is, even weighing to the gram, my dough is almost always too wet and could stick to a vacuum. I use KA flours [and many of KA's recipes] and home milled White Hard Winter wheat and home milled Rye, even my No-Knead breads which should love a high hydration dough are too wet. Our home is not air conditioned but the yearly changes in humidity don't appear to be the issue as the dough IMO is always too wet. Bagels are the only bakes which I can nail but again usually with more flour than called for.
Question: The one Constant is my home's water. I had been on a well and now on town water but BOTH went through a Culligan Carbon Filter and Water Softener, then thru a Brita water filter. Is it possible the SOFT water [don't have a clue if there is residual salt in the water after the filtering] is causing this constant "too wet" issue? I'm not big on plastic bottles filled with water from who knows where but?????
Welcome to my channel...pst...tell a few friends. 😀
Regarding your wet (assuming sticky) doughs.
Water is very important. Soft water (under 50 ppm ) leads to exactly what you are experiencing sticky wet dough. I would suggest you try an experiment using store bought mineral water (assuming you are using the golden ratio of 2% salt)
Salt at this level goes beyond just flavor. NaCl reacts with gluten proteins to create stronger bonds and drier, more manageable dough.
As an engineer, I will assume you have tested your water after filtration and it is pure and clean with no other other potential contaminates often associated with well water. Also, what is the pH? Is it in a good range of say 8-6?
Your symptoms sound like really Soft water is the main issue here so put it to bed with a test using mineral drinking water for a comparison. If this works then you can look at adding some yeast foods (mineral salts) to your dough when using your filtered water.
Cheers
Also sorry...I did just see that you are now on city water. Same comments apply.
Also check out this video on water I have.
th-cam.com/video/TBPpW3rq6o8/w-d-xo.htmlsi=zz2pn1wV5cEEXOb4
Lastly, it took you a long time to find this channel because I understand baking science but social media promotion.....lost. 😃
One more...If you are using KA flour....make sure it's the BREAD flour not All Purpose flour. Higher protein.
@@nobsbaking6391 Already notified a few of my bread baking friends of your channel. Thanks again for the detailed reply. I only had some inaccurate test strips but I WILL try bottled mineral water and I will get a pH meter. This constant "too wet" and "super sticky [like one would expect from rye flour] is the only major issue I am fighting. Yes, my salt ranges from 1.9% to 2.1% HOWEVER, I'm not sure if I am introducing any additional salt left over from the water softener.
Great video! is there any difference between using solid vs melted butter in a bread?
Depending the product you are trying to make. Pastry - solid....butter bread... melted will incorporate faster and better....but watch your dough Temps. You don't want the dough to heat up too much from warm butter during mixing.
Excellent video.
Great coverage of Baking powder and Bicarb. of Soda. Both are sodium sources and like salt they are implicated in heart disease. And, the crumb in loaves made with them is horrid and cakey. I will spare you the rant about the advertising wars in the U.S. in the late 19th and early 20th Century and the largely successful drive to get home bakers to move away from yeast to baking powder. Sadly it had considerable success there. A legacy that is well worth dumping.
Elsewhere you pondered what other videos might be useful.
Windows for Bread? This video could well be unpacked looking at the quantity windows at which ingredients such as fat, salt, dairy, eggs can successfully be added to dough along with their effect on it. Eggs for lecithin for example and how many. Also the traps, adding soured cream and though allowing for its water content, forgetting the butter fat content. Tat could lead into how to check recipes to see if they are workable. There are so many recipes out there full of typos, or which have been put together and never baked before publishing, because if the author had baked them they would know they wouldn't work. Just a thought.
Your channel is so very much needed in this often ill informed You Tube baking world.
Thanks.
Thank you for the idea. I would love to, but it is very difficult to give good guidelines. My small following of viewers are from around the world and as you can appreciate geography plays a big factor. Access to good - consistent - reliable flour, varying ingredient standards, and even water quality, pH and hardness are in play...to note just a few of the many regional variances.
I can give guidelines, but then one acceptable range in one part of the world may be "out to lunch" in another pending the culture, type of product, and even their processing method and equipment.
I will think about it. I do believe there is something to offer here.
Thank you kindly for your thoughts. Greatly appreciated.
Hehehehe, I had to read your message again, forgot much Of it after starting typing. I can see an interesting angle from a recipe review perspective. The issue here often is the imperial measurement thing...or to make it worse, the issues of recipes using volumetric measurement tools. I have talked about this in a number of my videos. For experienced home bakers, they can work fine, but for the newbie, it can be a frustrating nightmare.
You got me thinking. Once again, thanks. Send me your comments any time here or my email nobsbaking123@gmail.com.
Cheers
JP
@@nobsbaking6391 No problem. You will have a better understanding than I. My limit is really N.America and Western Europe.
Wishing you the best.
@@nobsbaking6391 Yes, Imperial Units... I was so pleased when we went metric in the U.K. After having to buy metric spanners I could ill afford then.
Cups and Ozs drive me crazy - I will say no more.
You are coming from a very interesting baking space.
Thanks you are kind to invite me to write directly. I shall if anything occurs to me.
There is always something in each of your videos which is new to me, or different.
They are great to watch.
Thanks :)