December 21, 2017 - 12:35am
Dosage for 100g flour?
So i would like to know the dosage for 100g flour all purpose and 100g whole wheat flour in baking bread.I am really noob in this so i just would like to know the ratio.
I would like to know the dosages in grams if possible.
1)so for 100g all purpose flour how much yeast,oil,honey?
2)so for 100g whole wheat flour how much yeast,,oil,honey,(baking powder?
3)I can use honey instead of sugar but not too much because i read that it can kill the yeast right?(i prefer to use as less sugar as possible the less the better right? But i also read that it can make the dough rise faster.
4)In whole wheat flour if i use yeast should i use and baking powder?
I don't know if i am forgetting thank you very much
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Hi TU. With no disrespect intended, why are you trying to develop your own formula? As a confessed "noob", I'd think you would choose to follow some proven formulas to get your bearings, then play with those formulas to get your desired result.
Personally I'd be searching this forum, or the web in general, for formulas that resemble the bread you desire. I'd then practice with the proven formulas for a while before making changes.
Why the interest in starting from scratch?
What is your goal? What kind of bread would you like to bake? If you let us know what you want to make we should be able to make specific suggestions.
We’re here to help.
Dan
A simple one with 3 ingredients.
All purpose flour-> yeast->Honey,oil
Whole wheat->yeast->baking powder or not? ->honey,oil
Please keep us posted on the final outcome of your project. Personally I am interested in how this is going to come together without using water, or some other water-saturated substitute, to hydrate the flour.
well i don't like to waste ingredients without reason and i never said that i don't use in other recipes.
I want to make a simple bread. But in order to make a simple bread i need those questions answered.
It sounds like you are asking about Baker's Percentage without knowing what the term is. Use the search box here and get an understanding of what that is.
But percentages don't tell it all. A recipe is less important than the techniques used to assemble the product. The technique is driven by how you interact with the ingredients to exploit their individual characteristics to achieve the product you want. So along with percentages, you have to know how the different ingredients behave and interact and that only comes from hands-on experimentation. The best whole wheat sandwich loaf is obtained by following guidelines and techniques specific for whole wheat. The loaf would not be as "good" as a WW loaf made using AP flour techniques. Rye is especially different in handling. So my advice is to start with a single, small,basic recipe and make it over and over. Take notes and change 1 thing with each bake. If you bake 1 time every week you will quickly enjoy the fruits of your labor! Start by looking at the handbook and Lessons in the black bar above.
Welcome to an addictive, delicious learning curve!
Baking powder is not necessary in any yeast leavened bread.
What you asking only a profesional can do sir.
I was asking the basics for a simple bread.if i wanted something profesional i would look into youtube and get the ingredients then is done and finished.
I took a look at all of your post. I can see that you are very interested in baking bread. It is not really possible to answer your initial question because there are too many unknown things.
But I did search for a nice bread recipe that you could try. Here it is. You don’t have to use the herbs. You can leave them out or even substitute them if you like. This recipe also has a video with instructions.
http://allrecipes.com/recipe/214751/no-knead-artisan-style-bread/?internalSource=pnm&referringId=17831&referringContentType=recipe%20hub
I saw the YouTube video that you posted showing your starter. I suggest you try a very simple yeasted Bread first. Once you are successful with it, you can progress to other things. Making bread is great and there are countless ways to do it.
Have fun baking. And let us know how we can help.
Dan
I did this today it was really nice:
https://www.youtube.com/watch?v=17FqVbaWn1k&t=228s
but thanks for help
When you ask for "dose" or "ratio" you are asking for what I replied-especially if you are asking for a "dose" of ingredients for only 100g flour. This sounds like a recipe for 2 rolls and the baker's percentage will give you those amounts easily. It is a way to scale a recipe down.
If you are asking how to make a loaf of bread using 100g flour, you are asking for a recipe. It is an important difference in the appropriate answer.
Ask for help but don't brusquely reject the help that is offered even if it is couched with a polite "sir". Baker's percentage is a great tool and even home bakers use it. Open your mind to the possibilities.
If you want a simple recipe then just use the search box and enter "Simple wheat bread" or "simple white bread".
OR look through the handbook link above
OR google a recipe
OR go to YouTube as you are already familiar with it. Search "Easy Bread"
******************************************************************************************************
Here is a simple recipe for 500g of flour. Divide everything by 5 to get the amounts for 100g of flour.
Simple Whole Wheat Honey Loaf
Ingredients
3 to 4 cups (or 500 grams) whole wheat flour
1.5 tsp (or 10 grams) salt
1 tsp (or 3 grams) instant or active dry yeast
1.5 to 1.75 cups water (about 380 grams)
1 Tbs butter
2 Tbs honey (optional)
Instructions
If you're using active dry yeast, warm 1/4 cup of the water to lukewarm and then dissolve the yeast in it. Otherwise, mix all the dry ingredients together, melt the butter and then mix the butter, water and honey together. Mix the dry ingredients into the wet and stir until everything is hydrated. It should be shaggy. Cover and wait about an hour.
Give the dough a good stretch and fold and cover it back up. Wait 20-30 minutes and do another. Wait 20-30 more minutes and do another. Finally, let it rise for another hour to 90 minutes. It's done when a wet finger poke into the dough fills in only verrry slowwwly.
Shape the dough into a sandwich loaf and place into a pre-greased 8.5" x 4.5" baking pan. Cover and either put it in the fridge or, if it's cool enough (getting down to 40s or 50s) set it outside to rise overnight. If you put it in the fridge, it may need to rise some more in the morning at room temperature.
Bake at 350 degrees for about 55 minutes. Let it cool on a cooling rack for at least 1 hour before slicing.
Good luck!
okay i am sorry i didn't know that for 100g flour is not possible to give instructions. but thanks for help i appreciate.
Look at the recipe provided. It is for 500g of flour. Divide all the ingredients by 5 and you will have the amounts for 100g flour.
Whole wheat flour 100g
water 76 g
yeast .03 g (pinch)
salt 1g
honey 10 g (guess)-1 small spoonful?
butter 1 teaspoon-5g
Try it.
thank you <3
For 100 grams of either All purpose white or whole wheat or a mixture of both, you could try:
about 2 grams of salt (or a little less if you're trying to cut down on salt)
65-80 grams of liquid depending on how wet you want the dough to be (higher hydration dough is different to handle and will give a different texture in the finished bread). I've used many things as the liquid with good luck (milk, carrot juice, water, apple juice, beer).
You don't need any oil or fat but you can add a little if you like - I'd say 14 grams (that's a lot) or less depending on what texture you are after.I'd say 14 grams of honey (that's a lot) or less
You can use however much yeast you want - more rises faster and less rises slower. I'd probably use 1 gram of dry yeast with 100 grams of flour so the rise time is slow enough to develop a little flavor.
thank you very much :) this is valuable information:)
You might find this online hydration calculator handy. You enter the grams of flour and the grams of water and it tells you the hydration and the amount of salt (typically 2% of the flour weight). a 60% hydration (100 grams flour to 60 grams water or juice) would be a stiff dough and an 80-90% hydration will be a very loose and wet dough. I typically find 70-75% to be a hydration I like - it's not so wet that I can't handle it but it's wet enough to require some dough handling skills.
http://breadcalc.com/
Hi Andy
How are you? I used the menu function to calculate % of flour and hydration.
Two questions please...my starter isn't ready yet. How would I substitute yeast for starter?
If I play with hydration or flour % is it all based on per 100 grams of flour?
Thanks much.
Owen
100 grams of flour with the other ingredients added will make a very small bread. Is there a reason to bake a loaf this small?
I would think that 3 times that amount would make a pretty small loaf that would bake up nice. I make bread rolls that would probably make 3 to 4 rolls for 100 grams of flour. And the rolls are not very large.
We're here to help,
Dan
I am not trying to make bread with 100g flour bread xd but i am just trying to divide the grams in what i would like to make :)
You are tryin to come up with your own system of "scaling" (that is: to be able to make a larger or smaller loaf depending on your needs.
Although that does make sense, you are asking us to give you an answer that does not fit how we bake.
In reality we all eventual do one of two things, we either finds a recipe that fits our needs precise or we learn "Baker's Math".
Bakers Math is not just for professionals, it is for everyone. It allows us to change the size (scale) of our recipe for any size loaf that we want. It also allows us to find a recipe online and scale it to our needs.
Bakers Math as used in home kitchens can be very simple (professionals make complex recipes and use complex bakers math but its all based on the same principle.
The starting point to Baker's Math is that all ingredients are compared to the weight of the flour. The weight of the flour is written down as 100%. The the weight of each ingredient is a percentage of that flour weight.
A basic bread would look something like this:
Flour 100%
Water 65%
Salt 2%
Yeast 1%
So for this simple example, 100 grams of flour would need 65 grams of water, 2 grams of salt and 1 grade of yeast. If you decided instead to make a large loaf of bread with 1,000 grams of flour then you would add 650 grams of water, 20 grams of salt and 10 grams off yeast.
As you can see, the standard method of using Bakers Math makes it very easy to make any size loaf of bread. If you want to make a fancier bread that adds more ingredients, then each additional ingredients would also be weighed against the weight of the flour. If you want too make a sweet bread and add honey then our basic bread recipe might look like this:
Flour 100%
Water 65%
Honey 10%
Salt 2%
Yeast 1%
Once you learn this concept the you can search though the forums here and select the recipe that looks interesting to you and make the size of loaf yo wish, according to the Bakers Math that is included with that recipe. Its actually much easier that it looks like it is, once you study the concept for a while.
Hi
How are you?
The chart is very helpful. One question please...if you are using a starter, how would you substitute this for the yeast %?
Actually 2 questions....if using preferments these are part of the %?
Thanks much.
Owen
I usually make my sourdough starter at 100% hydration (equal weight water and flour) ... so I wouldn't worry about the yeast %. Instead I'd just calculate the flour and water. If I'm adding 100 grams of starter (100% hydration) then I think of the starter as 50 grams of flour and 50 grams of water.
For example if your bread recipe calls for 350 grams of flour and 250 grams of water and you are going to use sourdough starter (100% hydration starter) instead of yeast, you would mix 300 grams of flour and 200 grams of water and 100 grams of starter.