Calculating Pan & Proof Basket Size for Perfect Bread | Optimum Dough Weight Guidelines.

now if you're trying to make a nice,uniform beautifully looking product at,the end of your baking day,pan and proof basket sizes are very very,important,one of the things i noticed with a lot,of the videos out there,is they don't talk enough about scaling,weights,now,scaling weights are critically important,as an example you can have,too little dough inside a pan and you,wonder why your loaf of bread isn't,turning out the way it should you want,to get it a little bit bigger so you let,it proof a little bit longer and then it,just falls and collapses and turns into,a pancake,you know,this the container size for proofing,whether it's a pan as in these,instances that i'm showing here or it's,some type of a proofing basket,everything has to be calculated,based on the amount or weight of the,dough that you are putting into that,container,so in this little example you can see,that i've you know if you've got too,little,dough and your dough lays out into the,bottom of the pan like this you're,expecting a lot from that little piece,of dough,and so by the time you proof it,maybe you get it up to around this size,by the time you go and bake it what do,you got you got a hockey puck in there,that's probably flat at the top,maybe even collapsed a little bit,thus you have the on the other side,so you've got,too big of a piece of dough when you,look around your kitchen and you've got,this small one pound loaf pan but you,scaled out your dough to a much heavier,of a weight and you got a couple of,options in this option it's not so bad,because you can pull your dough earlier,and bake it off earlier,so,the ultimate worst situation that's,going to happen there is that you're,going to have a really dense product,with a real dense crumb,and very doughy and and you know heavy,heavy kind of a bread so on the too much,side you can see that after you proof it,you know by the time you've re that doe,weight has reached its optimum proof,time for this size of pan you bake it,off and now you've got this ginormous,loaf ideally,you need to have the right amount of,dough so that your product proves up,nice and so at the end of the day when,you bake it,it bakes out to a perfect size,now there's a couple of different ways,of actually calculating the total,capacity for a pan it's quite easy you,can go length,times width,times height and you get your total,capacity,you also can fill that pan with water,and weigh it,and it should come out to about the same,thing,so let's just say that this pan length,times width times height translates into,around 1000 grams,okay then we know that our optimum doe,weight generally as a rule of thumb will,be about 40 to 45 percent i would,probably lean come upwards of uh for,around 45 percent,and we know also that really you know,when we start pushing that pan we're,going to get a really dense loaf or a,really super tall loaf or something,that's going to come over the top of the,pan once we start getting much more up,over the 55 unless you're making a,really dense dense dough,and a dense style bread some of these,rye breads things like that where the,grain is supposed to be very compact,very dense then of course you can go,higher these are guidelines,but for white breads and stuff and,standard whole wheats i would be very,kind of stick within the within the,ballpark here now you get down into the,30 percent,dough weight based on the capacity,now you're talking about a really light,fluffy kind of a bread,uh,you know it's going to be very,airy and you know it's not going to be a,lot of substance to it but if that's the,characteristics uh that you're looking,for in your bread,for sure i think about 30 percent is,about minimum that you would want to uh,use,um for in,any type of a pen,and in this example here what i've done,is i've just kind of laid out,some you know some general guidelines so,we can see here that a pan with these,dimensions works out to around this,capacity,so you can see kind of the minimum,scaling weights that i have in here this,is kind of the minimum that i would want,to go with with a pan and this is kind,of around,the maximum that i would use for a small,pan like this,and once again as i discussed previous,it depends on the type of dough that you,want if you want if you're making a very,dense product,or you're making something with a lot of,fillings inside you want it very compact,uh you want you're expecting the green,to be dense then once again you know,these are general guidelines,obviously when you have smaller weights,uh in a in a pan that's under basically,the capacity you know that'll still work,out fine if you want to create some type,of a nice fluffy loaf very light kind of,a bread,so take all this into consideration and,just remember that all of this stuff is,basically just guidelines and remember,the quick calculation you know you take,your length your width times your height,probably do it in centimeters and that,translates into approximately the total,capacity in grams,and then if

How to Calculate Individual Bread Dough Ingredients for a Certain Dough Mass

How to Calculate Individual Bread Dough Ingredients for a Certain Dough Mass

how's it going everyone i hope you're,having an awesome day welcome to the,channel i'm the chain baker and in,today's video i'll show you how to,calculate individual ingredients for a,certain size bread dough let's go to the,kitchen and check it out how to,calculate the correct amount of dough,and the correct amount of ingredients,for that though to fit a certain size,baking tin has been quite common,question in the comments section and,today i will show you a formula which,will work every single time and it's not,just about fitting a dough in a tin this,formula is universal you can use it for,calculating individual amount of,ingredients for certain amount of dough,but let's start with the tins most of,baking tins come in standard sizes in,half a pound or 225 gram increments from,left to right i have a two pound tin 1.5,pound tin one pound tin and a half a,pound tin and that is 900 grams 680,grams 450 grams and 225 grams,respectively some of them have the,weight stamped into the tin but some of,them are blank and i'm sure we all have,some tins at home whose sizes are total,mystery to us and if you have such a tin,well there is one way to find out what,size it may be grab pair of scales place,your tin on the scales zero the scales,out and then fill the baking tin with,water about three quarters of the way up,i know this is a 1.5 pound thin because,when i bought it that's what it said on,the label and filling it three quarters,of the way up with water confirms it 680,grams is 1.5 pounds and with that out of,the way we can start with some,calculations and the first thing you,need to understand is baker's percentage,i made a very long video about this a,couple years ago so i'm not going to go,into too much detail here but the main,thing you need to understand is that,every ingredient is calculated as a,percentage in relation to the total,amount of flour for these calculations,to work accurately the amount of flour,is always considered as 100,no matter if you're using 250 grams or,250 kilograms it's always 100,the water or the hydration depends on,the recipe it could be 50 or even less,and it can go up to 100 or even more,yeast can be as little as 0.1 percent,for a dough that's fermented for a very,long time but it can go up to about 1.4,percent this is instant ease that i'm,talking about active yeast and fresh,yeast are used at different percentages,i have separate videos on this too when,it comes to salt it can be as little as,zero percent or no salt at all and it,goes up to about 2.5 percent any more,than that would make the bread too salty,so the percentages of every other,ingredient can vary massively but the,flour will always be 100,and of course other bread doughs contain,many other ingredients like eggs butter,and sugar and we'll look at that a,little bit later into the video we'll,start these calculations off with a very,basic recipe a bread dough made with 60,hydration,point two percent yeast and two percent,salt this is a bulk standard white loaf,recipe there is absolutely nothing,special about it it's as simple as it,gets i'll make for an easy,understandable first example so let's,begin let's say i want to make sandwich,loaf to fit my 2 pound or 900 gram loaf,tin because the dough is low hydration,it doesn't contain any enrichments it,will not puff up that much so to fill,the tin nicely we will make the,suggested 900 grams of dough so we have,decided how much dough we're going to,make we know that the flour is 100,the water is 60 the yeast is 1.2 percent,and the salt is 2,so the next thing we need to do is,adding up these percentages that's 100,plus 60 plus 1.2 plus 2 equals 163.2,that is the total number of percent in,this dome between all the ingredients,now we take our chosen amount of dough,and divide it by this number so 900,divided by 163.2,equals,5.51 now what's this number and why do,we need it this number tells us that one,percent of this dough weighs 5.51 grams,and you might get where this is going,right now we know how many percent of,each ingredient there is we know that,one percent weighs 5.51 grams so all we,need to do is start with the easiest one,the flour is 100,so 100 times 5.51 is 551 grams of flour,that gives us the amount of flour in,this dough and we don't need to,calculate each percentage with that one,value because as i mentioned earlier,every ingredient is calculated in,relation to the total amount of flour so,for the water 60 percent of 551 is about,330 grams 551 times 0.6 the yeast 551,times 0.012,equals 6.6 grams and of course the salt,is 2 percent of 551 which is 11 grams,you can of course multiply the 1 value,with the individual percentage number of,each ingredient i've been calculating,recipes for so long that i just find it,easier to find out the amount of flour,and then calculate every other,ingredient in relation to it and after,adding up all the ingredients the flour,water the yeast and the salt we ended up,with about,898.6 grams now that's close enough to,900 for m

HOW TO CALCULATE BREAD DOUGH TO FIT YOUR PAN (EP186)

HOW TO CALCULATE BREAD DOUGH TO FIT YOUR PAN (EP186)

hi friends welcome to kitchen princess,band,japanese everyday food today i want to,share with you,how to calculate bread dough to fit your,pan,i am so glad that many of you tried,making shok pan,during this period i have seen beautiful,bread,that tapped me on instagram on the other,hand,i have received so many questions asking,how much dough do i need for my pen or,can i have the recipe because my pan is,too small,here's the answer video for you,calculating the dough is critical when,you bake shock pan with the lid,if you did wrong the bread comes out,like this,need a little bit of mess but i tried to,make it simple as much as i can let's,get started,these are the shock pain loaf pan that i,have,japanese chocolate loaf mold comes in,three sizes,and we call it as one king size,1.5 king size and two king size,kiwi is an old japanese unit for,counting weight,i don't know why we call bread in the,old ways,bread supposed to be not quite old,but how it is interesting,isn't it first let me explain,the baker's percent let's take a look at,my basic choc pen recipe,i usually use 1.5 kim mode,for this recipe because i like the size,this is just good for one meal,ingredients weight,are left hand side and baker's percent,is on the right hand side because,percent,or percentage is proportion of,ingredients,used in making bread expressing the,ingredients in part in 100,as a ratio of mass of the total weight,of the flower the total weight of the,dough is 580 gram,and the total baker's percentage is,185.2 percent,i hope you stay with me now let's talk,about,loaf pan comes in different sizes,my shock bound mode measurement is about,20 by 10 by 12 centimeters,the volume is 2 400 milliliters,you can measure the volume by adding,water in shock pain mode,weight and volume is equal so my shock,pain mode,has a capacity for 2 400 gram,now let's see the ratio of bread dough,and capacity,to see the exact ratio of bread dough,for the mold,calculate by dividing the capacity by,actual weight,my bread dough recipe weighs 580 grams,as i said that calculates four to one,ratio,now let's make this into two kings mold,the size is 26 by 12 by 12.5,so it makes 3900,grams capacity and now divided by,4 makes 975 grams,that expresses i need 975 gram of the,bread dough to calculate the weight of,each ingredient,i need the baker's percent i have,calculated,earlier 975 divided by,185 percent much priced by 100,makes 527 grams this is the,weight of the flour i need and then,multiplies,by the baker's percent for the each,ingredient,and your recipe is ready plus or minus,five percent,is not affect to the final product in my,experience,so make it to the whole number if you,want,in this way you can get exact,measurement for any loaf pan,now let's make two kings chuck pen loaf,based on the,numbers we have just calculated,this is the size of the selling at the,bakery it's a huge chocolate,mold but with the lid you can bake,beautiful bread,even if your oven is small the procedure,is the same as always so i skipped the,whole process,if you are new here please check my,shokban playlist,i'll put the link down below or on the,right hand side,corner since this is my brand new mode,i have to prepare not to stick to the,side,wash and dry the mold oil the surface,with nonstick oil spray,or vegetable oil the fermentation is,successfully done,let's divide the dough into three divide,into a little over 300,each dough shape into a bowl and let it,sit for 10 minutes as a bench rest,while resting the dough the gluten relax,and you can easy to handle,after 10 minutes roll it out to remove,the gas inside fold in three and roll it,up,stretching the surface,pinch the seal,try adding flour as less as possible to,make moist bread,put in the mold check the direction of,the dough,cover with the plastic wrap and let it,rise for the final fermentation,meanwhile preheat the oven for 100,degrees celsius,the dough rises just under the edge it's,time to pop in the oven,it took 35 minutes for the final,fermentation,once you pop in the oven reset the heat,to 200 degrees celsius,i want to make sure the dough cooks,through,so i start baking on low heat to be,secure,the low heat makes the dough rice slow,but steady,in a way adjust the time to your oven,bake,45 minutes in total smells so,good in my kitchen take out from the,oven and take off the lid,it looks perfect my calculation,was right drop the mold from 20,centimeter above the counter top,to remove the hot gas it's too soft to,thrice,so let it sit at least a couple of hours,or preferably slice the next day,i am thinking that i make an egg,sandwich,next day so i keep in a plastic wrap,leave it until tomorrow alright i hope,you learned how to calculate your bread,dough in this video,and once you understand the formula you,can make perfect bread at any time,give it a try and let me know how you,like it,thank you for watching the video give me,a big thumbs up and share the video with,your friends and families,and don't forget to subscribe t

HOW TO BAKE WITH A PULLMAN BREAD PAN (Pain de Mie)!

HOW TO BAKE WITH A PULLMAN BREAD PAN (Pain de Mie)!

- Zoe top-4 back into kitchen for today,we are gathering pullman bread that's,right damn to teach you my all the,favorite recipes so hand wipes Pullman,for it now Michael contains a sorting,timer if you have any moves up you want,to make : breath I'll make more than one,below using a raisin bread or cinnamon,swirl bread or something along a week,that oat milk I bring bring on maybe,even like a wholly free version for me,or just a break for white bread loaf so,I have a lot of recipes for Pullman,bread I have a lot of but my edit for,bread loaf pan was overnight inches long,and my neighborhood just 13 inches long,so I had to go through to speech and I,had to adjust both of my recipes and,figure out my measurement for the 13,inch pan okay so hoping this is going to,work,my brave on gates are us a theme that,they dance I not give up eBay and these,were on a I got Amanda discount others,Authority my net and the reason why all,the deponents team is a bullet and fifty,and like a sandwich bread love it is,four by four by four and then however,long I are 13 inches long can pull the,pan get the right kind by the American,kind you don't have to drink,I do I will just add just a little bit,in here and it rub that in and then I'll,pull in hand the lipstick line like this,so a lot of people do this wrong okay,I've talked to Pullman bread PA company,owners and is this what you used to do,okay,raise the bridge here and close off the,okay classy bought it you don't see a,lot of economics or a little bit of,loosely fit on a classic graph you don't,want to inhibit this from raising but,this is my raise above the top of the,pants anyway so notice my breast that,sits in a warm spot I usually use my,exhilirating just having the white house,nervous like that issues when a Detroit,: winner alternative jewelry I wasn't on,for like 45 seconds to a minute and then,shut it back off and then I'll have a,nice toasty 80 90 degree oven in there,with that light on in there it also,really helps keep it more and you think,about 25 minutes of an hour to raise the,low question but what you want to do is,very important is you would take and you,want to raise this so it's not above the,pan not my special bread where you want,to crowd this you do not want to get a,crown huh okay so you're going to raid,this 12 X double so about right here is,hand but happening to the top paint just,toxic lat back off or your top can you,do this challenge you just use a dance,talent of whitening moist out this one,it's rip on your lid then you want to,make the bridge,this will keep the bread and crowd you,arriving above this point give you a,nice square shaped bread but if it's in,of a baking time in the last about what,seven minutes 5 6 5 6 minutes of baking,time you want to slide that top back off,and you want to finish,baking this with the top okay this for,several purposes not only does it keep,the bread from race beginning a crown it,keeps it creating a really thick crust,on it as well so we'll be eating a,crustless bread but then also helps keep,the steam in the warmth in and it helps,steam emperess for more moist and soft,textured bread and the problem this will,be very fine it won't have a lot of,built-in memory today it might be you,like the cinnamon swirl oatmeal bread or,something like that you might get a,little bit more pockets of there but you,can just pop those out when you roll,your bread out little too thick okay I,should get pricked left so I chopped it,in a Pullman and this is what they,suggest didn't have to use their hands,and that's the way I always did it but I,had cheapo pan and they would burn my,bread,I split making sandwich bread now these,are here a little different this is,right um it's just a beautiful beautiful,pan you can see the ridges on here now,the residuals at the sandwiches on the,bridge and that finds me I have two,issues that at all all right so what,we're going to do you make sure that,you're exhausted just working going this,right here at having some problems with,this lid this particular lid I become a,problem with throw you're not side John,go out,and you guys know people's lives off and,all that people Lee yeah I can't have,that there we go we're going to do is I,will just just a little bit a little bit,of oil on my hands and right here we're,going to see if we can't sit we're going,to see if we can fix that little issue,right there we'll run this is another,time all right that works so if it's a,little stiff like that,a little oil see the difference Monday,all right we're going to be right back,and show you my recipe on how I make my,coleman bread and this is going to be,enough to fill up now you're too small,regular bread pan or be 13 and 4x4 okay,surfing my for for for this recipe for,the larger coleman bread pan now as we,come back we're going to talk about the,history behind the Pullman train cars,and the corners that need to serve you,the little wax paper covers sandwiches,that you got on the train alright these,a

Demystifying Loaf Pans: Sizes, shapes, and bread type uses

Demystifying Loaf Pans: Sizes, shapes, and bread type uses

here's a little shorty,on,the loaf pans i use um,i don't make any money telling you what,to buy nothing like that these are just,things i like,okay so i'm gonna start actually,strangely with over here these are the,cheap,wilton brand nonstick,loaf pans that i got from amazon that i,use i have like three of them they're,perfectly fine,they are nine and a quarter by five and,a quarter by three i make a two pound,recipe in these and i have a nice,mushroom top which i prefer,um,i have the ones that i,use,most often now,are this size 10 by 5 by 3.,the ones in here are just a little bit,bigger,bigger as in,higher,and then it's a half an inch difference,as far as length not a big deal,um,i,for my birthday i got a gift certificate,from my hubby and my dad from sirla taub,and,i bought one of these and this is the,usa,brand,i should check from the inside there we,go,and i do like how it bakes it's all good,easy to wash for the most part,but i much prefer,this one this is the william sonoma they,called it,gold touch and i just find the smooth,surface to be,a little bit easier i did have some,this is you know corrugated i did have,some,bread dough kind of,stick in there and,and was just a little bit harder to,watch not to a,a great degree,but,i do prefer this one so i have one of,these but then i,i bought well actually my friend gave me,two of this kind but cookie sheets and,i'm,so madly in love with them that then i,bought two of the bread pans i do prefer,these and if i'm making two breads i'll,go for the two of these rather than this,one but really this is fine,okay so you've seen the ones that i use,most often,these are longer,12 by four and a half by three still a,two pounder,it's just longer and skinnier if you,want to make,smaller sandwiches it's not a pullman or,a pond to me,but it is just a longer skinnier loaf,um i haven't used this,very often because i actually prefer the,the height of these,um,so but if you wanted to make,shorter,you know shallower i guess bread you'd,say then,you could use a twelve by four and a,half by three i bought these one pound,loaf pans they are eight and a half by,four and a half by two pounds,to me they look like,baby breads i never make that small a,loaf,but i do have two of these and,this would be good for like zucchini,bread or banana bread or something like,that,um i will say however that i had a bit,of an epiphany,um someone was asking me about low carb,bread and that's,that's hard to do because flour is carbs,even if you were cutting way down on the,sugar you still have got the flour the,sugar is not the problem in bread i mean,the bread i'm making today a little more,it's a little more but in general it's,not very much sugar,but i was just thinking if you were,wanting to make low carb bread just make,good bread but make it very small,so your pieces are small and that way,you're eating a whole piece of bread but,it's really kind of half the size,brain games,all right so these,a lot of you will not be familiar with,these are,oval challah pans,i mean you can make any bread in an oval,pan that you want to make it doesn't,matter,but my humongous hollow recipe it's a,two pile recipe but it just is really,puffs up if you've seen the video and,i make it in one of these if i make it,in this one it all fits but it's really,high,and if i want to do one here and one,here they're just going to be,slight you know shallower braids but,still i could i could do one recipe and,fit both or i could do,some in here and save a little for a,mini in here,or something like that so those are,my loaf pans

57: What is a 2lb Loaf Tin? - Bake with Jack

57: What is a 2lb Loaf Tin? - Bake with Jack

hey home-baked is this Jack here bakery,Jack Bogle UK bringing you your weekly,bread making tip every single Thursday,and today what is a two-pound loaf tin,hey everybody welcome back nice to see,you here again every single Thursday for,my weekly bread making tip and if you,are brand new here this is bread tip,number 57 which means there are 56 more,bread tips awaiting your discovery and,if you go way back to the beginning they,are properly dodgy so have a little,watch and enjoy yourself,without further ado what is a 2 pound,loaf tin now a 2 pound loaf tin is a,loaf tin designed to hold two pounds of,dough and two pounds of bread dough is,around about nine hundred and twenty,grams of bread dough feel free to,correct my maths underneath if you like,but 920 grams of bread dough will fit,into a two pound loaf tin which means,that when I make a loaf 500 grams of,flour is what I used to make it loaf,which creates it though around about 850,grams give or take anything extra for,example seeds if I had a hundred grams,of seat as 950 grams it's around about,two pounds anyway and that's the sort of,dough size that I put into a two pound,loaf team now a two pound loaf tin,sounds like a two pound loading it's the,same as a two pound loading it's,designed to hold the same amount of,dough but it's not always the same size,as the next two pound loading let me,show you one that I like to use the most,this is my old school two pound loading,looks like this it is properly old,school bruised and beaten and battered,up and I've had this for donkey's is,it's wicked it's no frills tin to pound,loaf tin in a farmhouse style so this,one's got quite straight edges and it's,quite tall which means there's going to,make quite a tall loaf and then when you,slice it you're going to get nice big,tall slices out of it for a nice sized,sandwich and that's what I like that's,my sort of taste,here's the same thing in the modern,equivalent nonstick nice like it it's a,little bit more swish and a little bit,more swanky and that's what we like,sometimes this is the one that I use in,my courses and bread making classes it's,exactly the same size and shape as the,other one it's just a little bit,nonstick and it helps us out a touch now,the reason why I'm making this video,some people send me pictures of their,loaf of bread that's a little bit squat,and a little bit flat and they're a,little bit upset they don't rise up rise,up as tall and as proud as my loaf for,example and that sometimes is down to,the nature of the tin some of them you,see I haven't got an example a little,bit shallow and a little bit wide and,then they so they won't make a nice big,proud slice of bread they're gonna make,a slightly smaller squatter slice of,bread but don't be sad it's just the,nature of your tin now to give you an,idea little contrast of that I've got,another two pound loaf tin that I,purchased from a local shop for a pound,each and these are awesome look at these,they're really long and really narrow,and a little bit squatter than the other,one let me show you the other one to,compare it see what I mean and they're,both 2 pound loaf teens except this one,is going to make a little smaller slice,much smaller slice and much more and,smaller slices of the same bread which,is nice and for little kitty winkled,sandwiches stuff like that so why I,quite like that one too it has its place,but still 2 pound loaf tins they're not,always exactly the same size,theoretically they are the same volume,and they will affect the shape of your,bread at the end as always thank you so,much for watching this video and thank,you so much for staying all the way to,the end,because that's a big deal please if you,have liked if this helped you please,click that thumbs up that'd be really,really cool and if you don't want to,miss out on future videos of me I can't,believe with 57 videos in there if you,can't wait until number 58 please click,the subscribe button and you most,certainly won't miss it that'd be,awesome,see you next week

How to scale bread recipes to fit your pan | baker's percentage

How to scale bread recipes to fit your pan | baker's percentage

every time i want to try a new bread,recipe that's baked in the pan,the first thing i would like to know is,what pan size is this recipe intended,for,because if the ingredient amounts are,for a pen larger,or smaller than mine then it will affect,the shape of my bread,or in some cases the crumb texture,precision has an important role in,successful bread making,so in this video i share with you how to,accurately scale any bread recipe to the,size of your bread pan,be sure to watch to the very end where,i'll share with you a free tool i've,created for you to easily scale any,bread recipes,come follow me on my journey towards a,happier healthier,and freer life subscribe to be notified,on upcoming videos,some of you may know i launched a,collection of cold weather scarves,especially designed to comfort those,with sensitive skin,so if you find scarf scratchy check out,freeandcat.com,in the last video i shared how i make,shokuban japanese milk bread,in a 9 by 4 by 4 inch pulmon loaf pan,as an example i'm going to take that,recipe and show you how i scale it down,to fit this,mini lidless loaf pan it's so easy,that by the end of this video you'll be,able to use the same technique,to accurately scale any bread recipe to,your loaf pan,step number one calculate the baker's,percentages let's look at this bread,recipe,the percentages here are the baker's,percentages,if the recipe you're following already,provides the percentages,like this one skip this step but not all,recipes provide the baker's percentages,so i'll show you how to calculate it in,order to do that we have to first,understand what baker's percentage,is baker's percentage is a system used,in baking to show bread recipes,in a form of ratios expressed as,percentages,the ratio is the weight of each,ingredient to the total weight of,flowers,why flowers because it's the main,component in,most baked goods so for example,looking at this recipe the ratio of the,weight of milk powder,to the total weight of flowers is 10,grams milk powder,to 342 grams bread flour which,is the only type of flour in this case,to express this in percentage form,we'll take 10 grams divided by 342 grams,times 100 which equals to 2.9 percent,and we round it up to 3 therefore by,looking at a baker's percentage of milk,powder,we know that the weight of milk powder,to be used will always be three percent,the weight of the bread flour one,benefit of looking at bread recipes,through the lens of baker's percentages,is,when you get familiar with baking,different types of bread you can look at,the baker's percentages of a recipe,and get an idea of what its final taste,texture,and consistency will be like note that,the sum of baker's percentages in any,recipe will always be greater than one,hundred 100,i will explain shortly back to step one,let's assume that this recipe doesn't,have any baker's percentages and you,have to figure it out,here's how to calculate it start off by,equating the total amount of flowers,to a hundred percent in this recipe,there's only bread flour,but if a recipe calls for more than one,types of flour,which is common in gluten free or whole,wheat type breads,then break down the hundred percent,accordingly,once you establish the baker's,percentages for all the flowers,it's easy to establish the biggest,percentages for the non-flower,ingredients,you take the weight of the non-flower,ingredient divided by the total weight,of flowers times,a hundred this will give you its biggest,percentage,then round it off to the nearest one,decimal point,earlier we calculated the percentage for,milk powder,so let's calculate the percentage for,instant east,3 grams divided by 342 grams times 100,equals to 0.877 percent,then round it up to 0.9 percent,using the same formula proceed to,calculate the baker's percentages for,the rest of the ingredients,i mentioned previously that the sum of,baker's percentages in,any recipe will always be greater than,100,here's why these baker's percentages,do not refer to the percentage of the,total yield,so when salt is expressed as 0.9,it does not mean that 0.9 of the bread,composition is salt,what it means is the amount of salt,required,is 0.9 the amount of flour used,therefore baker's percentage indicate,the amount of each ingredient used as a,percentage,of the total amount of flowers this is,the reason why the sum of baker's,percentages in any recipe will,always be greater than 100 now that we,have calculated the baker's percentages,of the recipe,the second step is to calculate the,volume of the loaf pan the recipe is,intended for,we'll need to know the length width,height,and type of pan with lid or no lid,in this example the recipe is for a,pullman loaf pan,which means there's a lid to determine,the volume of a pullman loaf pan,it's length times width times height,in this case equals to 144 inch cube,you can use centimeters if you like so,long as you keep the units consistent,throughout,if the recipe is for a lidless loaf pan,you will add one inch to it

How to line a bread pan or cake tin with one piece of folded baking paper

How to line a bread pan or cake tin with one piece of folded baking paper

hi everyone just a quick video to show,you how to line a bread tin with,non-stick baking paper,this method is great when you don't want,greasy pans or greasy bread that's great,for cakes than any anything else that's,baked in a loaf style so what you need,is a bread tin and a big piece of,non-stick baking paper or parchment,paper so make sure that you get enough,to cover the short edges of the pan as,well so you want a big overlap I just,line it up at the tin and then and then,make sure I've got enough that way so,what you do then is you line up the,paper with the bottom of your tin and,you fold in the edges to line up with,the short edge of the bottom of the tent,you can see where I'm lining that up,there fold in the other end your lining,this up at the bottom of the tin because,this is going to be fit into the bottom,okay so now they've got those folds made,you put your paper into the tin and then,press it all down and then just with,your fingernails or a knife or something,just sort of mark the edges of the,inside of the tin then you fold those,down so you end up with a rectangle,shape that sort of roughly fits the,bottom of the inside of your your bread,tin or your bread pan alright so I've,got that yep it fits now this is the,tricky part I've slowed this down so,here it is in slow mo to do the corners,you put your thumb or your finger in,that bottom corner to hold that and then,you pull the corner the folded corner of,the paper up and sort of fold it down,onto itself you're kind of making this,sort of the triangle shape then you do,it on the other side once I can get that,bit out of the way so put your finger,down the bottom to hold it and then fold,the corner in and on top of itself and,then press that down,it's very hard to explain verbally the,picture shows how to do it Here I am on,the other end pulling it up and folding,it down and it is really good to use,scissors scissors to just trim off that,excess part where it overlaps that,doesn't make it a lot easier okay,trimming off the excess I just go back,to the other side and trim that excess,off as well which I should have done in,the first place so once you put both,folds done and trimmed,you've got your liner simple as that so,what I do then just to finish it off is,put it into the pan and just sort of,push it right down and kind of press it,in and widen out those those corner,joins if they need to like if your pan,is not done perfectly square which mine,isn't then you go around and trim lock,twist,trimmer slip down with your scissors on,the very outside layer of each of the,paper in each of the corners then fold,down the long edges just sort of push it,all out fold down those flaps really,securely that kind of makes it nice and,neat and really well fitting to the pan,and then just trim off all of the excess,paper on the short edges this just makes,it really nice and neat and you don't,have excess paper floating around and,then you can use those flaps that I've,left on the long edges to pull your,bread out of the pan when it's done it's,a really great method the way these,edges are folded there's no leakage so,it's really fantastic for really runny,web to cake butters hope you like it,it's a really good method thanks for,watching

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