November 3, 2018 - 11:19am
Pain a l’ancienne
I am looking for someone who could help me figure out the formula from my bread cookbook “special and decorative breads”. The recipe producers 67 baguettes, clearly not intended for my kitchen!
8.5 kg bread flour
850 g rye flour
850 g whole wheat flour
6.3 l water
165 g yeast
2 g fermented dough
So I know total flour is 10,200 g, But I am stymied trying to figure out the percent hydration.
TIA
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A liter of water weighs 1,000 grams.. The hydration is 6,300 x 100 / 10,200 = 61.8 %.
Ford
Hi Bread Maverick, As Ford said your hydration is 61.8. If you wanted to make a 1Kg of dough you would mix
10 g yeast, 504 g bread flour, 50 g rye flour, 50 g ww flour, 374 g water, 12g g salt.
Bill.
Thank you both!
8500 + 850 + 850 = 10200 grams flour = 100%
6300 grams water = 61.8%
165 grams yeast = 1.6%
2 grams fermented dough = 0.02%
Are you sure the fermented dough is only 2 grams?
Diane, do you know how to figure things out from here?
oops. Make that 2 kg!
This is a French bread book, authors Couet and Kayser
it states “the formation of this crust is encouraged by using a small amount of steam during baking and by baking at a relatively low temperature.”
The temperature is 450° for large loaves and 475° for baguettes. And that is considerate relatively low temperature? Interesting.
8500 + 850 + 850 = 10200 grams flour = 100%
6300 grams water = 61.8%
165 grams yeast = 1.6%
2000 grams fermented dough = 19.6%
Dan,
I tried uploading a picture I took of pain a l’ancienne from the book, but the media browser does not like me. I get as far as seeing the photograph and then clicking ... and then nothing. I have posted about this before and I followed the directions.
For what it’s worth, this Is the ONLY website that I cannot download photographs.
next
For Bill’s ingredient list add 99g fermented dough.
Final recipe. I am going to make this when I have 100 g of fermented demo set aside. Let me know if anyone else tries this!
400 g bread flour
50 g rye flour
50 g whole wheat flour
310 g water
8 g Yeast
100 g “old” dough
10 g of salt
Directions. Mix flours and water. Autolyse 25 minutes
Add yeast salt old dough. Mix eight minutes
First rise 45 minutes
Pre-shape and rest 20 minutes
Final shape prove one hour - one hour 15 minutes. Do not over prove
Preheat oven. 450 Degrees for one loaf. 475° for two baguettes
Dust tops with flour
add steam
Bake 30 minutes for one 500 g loaf, 20 minutes for 250 g baguettes. Check.
Source: Special and Decorative Breads Authors A. Couet & Kayser et. al
p. 16-17