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Verminius Rex

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recipe conversion [Jan. 25th, 2013|09:54 pm]
Verminius Rex
I want to play with my baguette recipe, but I also wanted to standardize it with my regular bread methodology. This involves converting grams to ounces. The original recipe was 

500 g flour
375 g water
10 g salt
2 g yeast

In bakers percentages, this would be 

100% flour
75% water
2% salt
.4% yeast

Everything is a percentage of the flour total. This format makes it easy to scale a recipe in grams, from a loaf to a truckload. Luckily with 75% hydration I was able to convert it to standard measurements so it matches my usual baking recipe format. 

16 oz flour
12 oz water
1 1/2 t salt
1/2 t yeast

500 g is a bit more than 16 oz (17.637 to be exact), but I consider 1 lb of flour to be a standard loaf amount. I did up two batches of preferment tonight, tomorrow morning I'll make up the dough and see how they do with whatever flour I plan to use with them. Experimenting is fun, eating the experiment with ham, cheese and mustard is even more fun. 
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