Any Home Bakers Here?

BigBlueHen53 said:

Nope, just my eyeballs and years of experience!

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bruceha2000 said:

Now I need something else? And how does one fit their Champlain and other round loaves in the guide?

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Susan Dye said:

Great question and one I've often pondered. All flours weigh differently and I'm always adding whole wheat, rye, sprouted wheat or whatever else I have handy. I even made myself a chart on what each flour weighs (one cup equals ? ounces and ? grams) It got so confusing that I pretty much gave up and started going by how the dough feels. Because you also have to factor in how much liquid you'll need with adding whole wheat for instance. Whole wheat absorbs more liquid. I start with half, in ounces/grams of white then go from there. I've found that I prefer more hydration for my dough so I just add flour until it looks right. But, that's just me. There are much more experienced bakers on here that may have a whole different take on it.

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ThreeOfSeven said:

Good suggestion! I prefer moister dough too. I'll just have to trust my instincts.

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ronott1 said:

I cut the bread in half and then place the flat part down and slice that way. It makes nice slices but can be a bit tough going due to how cruncy the crust is

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bruceha2000 said:

"Flat part" being the just cut face? So it makes narrow half circle slices? Of course "narrow" depends on how high the loaf rose, yours would be wider than mine. Don't you get a LOT of small pieces that way?

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ronott1 said:

If you mix the whole grain flour with the water in the recipe, the flour will hydrate better and the crumb will be moister.

Add white bread flour or AP flour after hydrating the whole grain to get the amount of wetness you want. Recipes will vary up to cup based on the moisture content of the flours used

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jnicholes said:

Going in.

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ronott1 said:

You did a very nice job!

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