Is that % wt or % volume...?

(Since it is Euro, I am guessing weight)

Roy Basan wrote:
>
> "juergen" > wrote in message >...
> > Hi,
> > I'm looking for a professional receipt for french baguette incl. baking
> > temperature and instructions for using steam adding with my professional
> > oven.
> >
> > Je cherche un receipt professionelle pour baguette francais avec toute les
> > temperatures et l'addition de vaporisage avec mon four professionelle.
> >
> > Ich suche ein professionelles rezept für französisches baguette inkl.
> > backtempeaturen und beschwadung in meinem profi backofen mit dampfgabe.
> >
> > Danke Thanks Merci
> >
> > Juergen fvdb
>
> Guten Tag,Bon Jour,Hello Jurgen,
> A baguette is just a simple bread composed of typically 100:2:2:60. Of
> the ingredients flou/yeast/salt/water.This is in bakers percentage
> terminology.
> Nothing spectacular….or special.It is the process in preparing it
> that differs and many traditional French bread bakers still claim
> that its still and art.
> The ratio describes the amount of flour in relation to salt,fresh
> yeast and water respectively.The liquid varies according to the flour
> absorption or the softness of the dough made.( 60-68%).
> The amount of yeast can vary from 1% to 2% depending whether you add
> old dough or using a preferment(;either a wet sponge(polish) or a
> stiff sponge called biga.The other way is the straight dough.
> Being a baker yourself I presume you are familiar with this
> terminology already.
> I will not dwell on the exposition as there are good books that you
> can refer to.
> BTW,I have made French bread in the bakery for years but I cannot
> guarantee if that is what you are looking for as French bread made
> outside France is being suspect about its authenticity in terms of
> recipe and methods of preparation.
> Its better to look it yourself from the authoritative source and see
> how can you adapt the information to fit your location, equipment and
> ingredients.
> Such as for example you can look at the practical information from
> the book by renowned French baker ,Raymond Calvel.
> It is called in French' Le Gout de Pain comment le preserver, comment
> le retrouver, ‘or in English simply translated as the Taste of Bread.
> You will find there an exhaustive information about the proper
> production of true French Bread…
> Viel Glueck! Bonne chance!Good Luck!
> Roy

theresa wrote:

>Is that % wt or % volume...?
>

Bakers percentages are always expressed in relation to the flour. Flour=20
is always expressed as 100%.
That means, if you are using a kilo flour and the yeast was 2% it would=20
have to equal 20 gramms.
Easy to scale up or dow, always expressed accurately, whether you make a =

dough with a kilo or a ton of flour.

Bakers don't use volume, everything is expressed in weight.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20