<li>Add rye and other ancient grain breads</li>
</ul>
- <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2025-05-17 23:15:35.543774</a></p>
+ <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2025-05-26 15:24:27.951226</a></p>
</main>
</body>
</html>
\ No newline at end of file
chemical, and UV sterilization equipment.
</p>
- <h3>Yeast and levaining</h3>
+ <h3>Yeast and leavening</h3>
<p>
A large amount of yeast will be available and is common is every
supermarket and in many homes. Try to initially get as much as
<p>
Sourdough starter is perfect for a long-term operation, taking very
little flour to keep alive and proving you with limitless
- levaining power. Usually sourdough bread will use 10-20% starter, but
+ leavening power. Usually sourdough bread will use 10-20% starter, but
this could be reduced in the event of a flour shortage. We can
therefore calculate that per kg of dough we would only need as little
as 30g of starter for optimum ferment, also requiring us to
feed the starter 15g of starter daily. This means that for
approximately every 100 loafs of bread made, we will need to sacrifice a
- household bag of flour for levaining.
+ household bag of flour for leavening.
</p>
<p>
The calculations here will most likely be very inaccurate, but it
<a href="../index.html">Back to main page</a>
<h1>Bakers Percentage</h1>
<p>
- To avoid making mistakes when converting recipe quantities, a system called "bakers percentage" is used. Each ingredient is given as a percentage where flour usually represents 100%. This way recipies can be easily compared to each other with flour as the common ground between the two.
+ To avoid making mistakes when converting recipe quantities, a system called "bakers percentage" is used. Each ingredient is given as a percentage where flour usually represents 100%. This way recipes can be easily compared to each other with flour as the common ground between the two.
</p>
<p>
Take a look at these two recipes:
</tr>
<table>
<p>
- If all these figures where given as weights (and one recipe was portioned to produce significantly more) it might be difficult to compare the two recipes. However, becasue of the percentages it becomes easy to see that they both have a hydration of 65% and 74% respectively. This tells us recipe 1 is likely to be conventionally kneeded white yeasted bread and recipe 2 is likely to be some lighter bread with an airier crumb such as Ciabatta.
+ If all these figures where given as weights (and one recipe was portioned to produce significantly more) it might be difficult to compare the two recipes. However, because of the percentages it becomes easy to see that they both have a hydration of 65% and 74% respectively. This tells us recipe 1 is likely to be conventionally kneaded white yeasted bread and recipe 2 is likely to be some lighter bread with an airier crumb such as Ciabatta.
</p>
<p>
If we then wanted to make either of these recipes, this would be easy. Simply add up the percentages to get a total then divide the target weight by this figure to work out what "1%" means in terms of grams. This can then be multiplied by the percentage of each ingredient to get the weight of each for your target quantity.
keywords = ["pre-ferment"]
notes = """
-The polish here is 69% hydration and should make up 15% of the flour weight. It is taken from Proffessor Raymond Calvel's "Taste of Bread". Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). It should be mixed for 4 minutes at first speed and 3 minutes at second speed.
-Note that he specifies between 1-2% yeast, which I have averaged to 1.5%. I would assume this can be changed to account for your schedule and enviroment.
+The polish here is 69% hydration and should make up 15% of the flour weight. It is taken from Professor Raymond Calvel's "Taste of Bread". Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). It should be mixed for 4 minutes at first speed and 3 minutes at second speed.
+Note that he specifies between 1-2% yeast, which I have averaged to 1.5%. I would assume this can be changed to account for your schedule and environment.
"""
[ingredients]
keywords = ["white", "yeasted", "pre-ferment"]
notes = """
-This is a straight dough and quite dense, so no autolyse is neccicary. This bread is traditionally plaited. If you're making large loafs, I would reccomend a 3 strand plait. This recipes source has recently put it behind a paywall so consider this one pirated.
+This is a straight dough and quite dense, so no autolyse is necessary. This bread is traditionally plaited. If you're making large loafs, I would recommend a 3 strand plait. This recipes source has recently put it behind a paywall so consider this one pirated.
Glaze with a mix of egg whites and milk after shaping and before baking. You're aiming for around #802b00 at its darkest points and a hollow sounding base.
-Classically, the polish (also known as "poolish" or "vienna bread") was baked using only a preferment for levaining although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%. Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The polish alone can be found on this site for reference.
+Classically, the polish (also known as "poolish" or "Vienna bread") was baked using only a preferment for leavening although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%. Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The polish alone can be found on this site for reference.
"""
keywords = ["white", "yeasted"]
notes = """
-This is a straight dough and quite dense, so no autolyse is neccicary. This bread is traditionally plaited. If you're making large loafs, I would reccomend a 3 strand plait. This recipes source has recently put it behind a paywall so consider this one pirated.
+This is a straight dough and quite dense, so no autolyse is necessary. This bread is traditionally plaited. If you're making large loafs, I would recommend a 3 strand plait. This recipes source has recently put it behind a paywall so consider this one pirated.
Glaze with a mix of egg whites and milk after shaping and before baking. You're aiming for around #802b00 at its darkest points and a hollow sounding base.
"""
[information]
title = "Ciabatta with pre-ferment"
-description = "Light italian bread with polish."
+description = "Light Italian bread with polish."
keywords = ["white", "yeasted", "vegan", "pre-ferment"]
notes = """
High gluten is required for this so autolyse measurements have been provided. The gluten surface is very important for this one because the dough is not shaped as to retain as much air as possible. Use plenty of folds during ferment. Simply build up the bottom surface of the dough, using olive oil during folds for easy release, and tip out onto surface when fermented, divide and proof on surface.
-Classically, the polish (also known as "poolish" or "vienna bread") was baked using only a preferment for levaining although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%. Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The polish alone can be found on this site for reference.
+Classically, the polish (also known as "poolish" or "Vienna bread") was baked using only a preferment for leavening although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%. Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). The polish here is 69% hydration and makes up 15% of the flour weight. It is taken from Raymond Calvel's "Taste of Bread". The polish alone can be found on this site for reference.
"""
[information]
title = "Ciabatta"
-description = "Light italian bread."
+description = "Light Italian bread."
keywords = ["white", "yeasted", "vegan"]
notes = """
This recipe is from Chainbaker. Each of these rolls should weigh around 110g. There is a specific way to plait these which I will try to describe: Roll the balls out into a length of around 20cm, tie a knot into the dough and pass the two loose ends back through the loop created so the ends are hidden. Can be brushed with a milk alternative or some other glaze and sprinkled with poppy seeds.
-It has been ajusted in the following ways: milk substituted for alternative (water % of milk differs little so this has not been changed), butter substituted for neutral oil (butter is 80% butterfat so alternative has been reduced by 20% and hydration has been increeced by the equivilant.)
+It has been adjusted in the following ways: milk substituted for alternative (water % of milk differs little so this has not been changed), butter substituted for neutral oil (butter is 80% butterfat so alternative has been reduced by 20% and hydration has been increased by the equivalent.)
This is a brioche, so easily overheated, use a cooled milk alternative or cool the flour off beforehand.
"""
keywords = ["white", "yeasted", "brioche"]
notes = """
-This recipe is from Chainbaker, with only a small ajustment on the yeast. Each of these rolls should weigh around 110g. There is a specific way to plait these which I will try to describe: Roll the balls out into a length of around 20cm, tie a knot into the dough and pass the two loose ends back through the loop created so the ends are hidden. Can be brushed with milk or some other glaze and sprinkled with poppy seeds.
+This recipe is from Chainbaker, with only a small adjustment on the yeast. Each of these rolls should weigh around 110g. There is a specific way to plait these which I will try to describe: Roll the balls out into a length of around 20cm, tie a knot into the dough and pass the two loose ends back through the loop created so the ends are hidden. Can be brushed with milk or some other glaze and sprinkled with poppy seeds.
This is a brioche, so easily overheated, use cold milk or cool the flour off beforehand.
"""
keywords = ["white", "sourdough"]
notes = """
-This one is very difficult. Reccomended that sourdough started is used 3 hours after refreshing. Flavoring should be mixed up and left to rest for 12h minimum before being incorporated. Stage 1 will take around 12h to rise (under the conditions we attempted to bake this) so this lines up well. Additionally, soak rasins overnight. Incorporate yolks and sugar slowly to prevent dough splitting. Reccomended flour protein content is 16%, this is not elaborated on and ash content is not listed so its difficult to know what the orrigional authors where going for.
+This one is very difficult. Recommended that sourdough started is used 3 hours after refreshing. Flavoring should be mixed up and left to rest for 12h minimum before being incorporated. Stage 1 will take around 12h to rise (under the conditions we attempted to bake this) so this lines up well. Additionally, soak raisins overnight. Incorporate yolks and sugar slowly to prevent dough splitting. Recommended flour protein content is 16%, this is not elaborated on and ash content is not listed so its difficult to know what the original authors where going for.
Apparently during ferment it should rise 250-300%. Bench rest should be 20 minutes and proof should be 5-6 hours.
-Cooking temperature is listed as 165° for 50 minutes. It is traditionally scored with a cross with a peice of butter placed in the center.
+Cooking temperature is listed as 165° for 50 minutes. It is traditionally scored with a cross with a piece of butter placed in the center.
Orange zest, lemon zest and vanilla pods are all listed in units, rather than grams.
"""
keywords = ["white", "pre-ferment", "vegan"]
notes = """
-I have included autolyse water measurements with this, although it may not be neccicary. I imagine it depends on the flour and the kind of bread you like.
-Classically, the polish (also known as "poolish" or "vienna bread") was baked using only a preferment for levaining although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%.
-It's listed at 10% wholemeal at the moment. This is negociable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate ajustments.
+I have included autolyse water measurements with this, although it may not be necessary. I imagine it depends on the flour and the kind of bread you like.
+Classically, the polish (also known as "poolish" or "Vienna bread") was baked using only a preferment for leavening although now it is common to use yeast in addition to the preferment. This can be done and at any level up to a maximum of an additional 1.5%.
+It's listed at 10% wholemeal at the moment. This is negotiable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate adjustments.
This bread is easy to handle and usually gives very good results.
Bake in a loaf tin or shape into a boule.
Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to help incorporate the preferment.
keywords = ["rye", "yeasted", "sourdough"]
notes = """
-This recipe was baked as part of the Salford christmas market and had a moderate demand among a certain audience. It was the 2nd last to sell out, and was popular for being the "healthyest" as well as being vegan. As far as the health benifits go, I would personally doubt that homemade rye is significantly better than homemade white. There are, however, provable benifits of the LAB colonies present in sourdough (linked). I estimated it to cost around £0.74 per kilogram. Priced at £2 per loaf we easily sold 10 kilograms over 4 hours.
-Autolyse measurements have been included but this my not be neccicary.
-For using seeds in bread, it is reccomended that they are soaked for 1 hour before being used. This lines up nicely with the autolyse period. I have been told that this is so they cannot draw out water from the gluten network although I am unsure about this. This water is accounted for as "Soaker Water" and is double the weight of the seeds to be included. Any seeds can be used.
+This recipe was baked as part of the Salford Christmas market and had a moderate demand among a certain audience. It was the 2nd last to sell out, and was popular for being the "healthiest" as well as being vegan. As far as the health benefits go, I would personally doubt that homemade rye is significantly better than homemade white. There are, however, provable benefits of the LAB colonies present in sourdough (linked). I estimated it to cost around £0.74 per kilogram. Priced at £2 per loaf we easily sold 10 kilograms over 4 hours.
+Autolyse measurements have been included but this my not be necessary.
+For using seeds in bread, it is recommended that they are soaked for 1 hour before being used. This lines up nicely with the autolyse period. I have been told that this is so they cannot draw out water from the gluten network although I am unsure about this. This water is accounted for as "Soaker Water" and is double the weight of the seeds to be included. Any seeds can be used.
The sourdough starter is assumed to be 100% hydration.
"""
keywords = ["white", "sourdough", "vegan"]
notes = """
-This is ajusted from my Straight White v4.
-It's listed at 10% wholemeal at the moment. This is negociable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate ajustments.
+This is adjusted from my Straight White v4.
+It's listed at 10% wholemeal at the moment. This is negotiable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate adjustments.
Bake in a loaf tin or shape into a boule.
Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to incorporate the starter into the autolysed dough.
-Note that it is assumed that the sourdough starter you're using has a hydration of 100%. Make the appropriate ajustments if not.
+Note that it is assumed that the sourdough starter you're using has a hydration of 100%. Make the appropriate adjustments if not.
In our oven, this takes 30 minutes at 200° (fan), starting just before the oven has finished heating up.
"""
keywords = ["white", "yeasted", "vegan"]
notes = """
-I have included autolyse water measurements with this, although it may not be neccicary. I imagine it depends on the flour and the kind of bread you like.
-In the past, this has sat around 1.3% yeast. Although now I would be inclined to keep it lower (2-3h ferment). if you're short on time this could be brough up to 1.5% or higher (absolute maximum 2%).
-It's listed at 10% wholemeal at the moment. This is negociable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate ajustments.
+I have included autolyse water measurements with this, although it may not be necessary. I imagine it depends on the flour and the kind of bread you like.
+In the past, this has sat around 1.3% yeast. Although now I would be inclined to keep it lower (2-3h ferment). if you're short on time this could be brought up to 1.5% or higher (absolute maximum 2%).
+It's listed at 10% wholemeal at the moment. This is negotiable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate adjustments.
This bread is easy to handle and usually gives very good results.
Bake in a loaf tin or shape into a boule.
Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to hydrate the yeast depending on the type you're using.
<h1>Bread</h1>
<p><a href="bread.pdf">All recipes [PDF]</a></p>
<p>
- Collection of recipes with <a href="pages/percentage.html">bakers percentage</a> and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a <a href="https://git.ozva.co.uk/?p=bread">tool I built</a>. <a href="pages/temperature.html">Temperatures</a> are listed in celceus and should be assumed to be with fan when refering to baking.
+ Collection of recipes with <a href="pages/percentage.html">bakers percentage</a> and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a <a href="https://git.ozva.co.uk/?p=bread">tool I built</a>. <a href="pages/temperature.html">Temperatures</a> are listed in Celsius and should be assumed to be with fan when referring to baking.
</p>
<p>
In many of these recipes, the salt measurement is a constant 1.5%. This is personal taste and although the presence of salt does affect the formation of the crust (and the taste) salt <em>could</em> be totally removed from all recipes.
\vspace{4mm}
-Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to the website (\url{https://bread.ozva.co.uk}) and the accompanying printouts. This is done with a tool I built. Temperatures are listed in celceus and should be assumed to be with fan when refering to baking. Currently |~ recipes|length ~| recipes at last compilation (\today{}).
+Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to the website (\url{https://bread.ozva.co.uk}) and the accompanying printouts. This is done with a tool I built. Temperatures are listed in Celsius and should be assumed to be with fan when referring to baking. Currently |~ recipes|length ~| recipes at last compilation (\today{}).
-\vspace{4mm}
+\newpage
+
+\section*{Recipes}
\begin{enumerate}
\itemsep0em
projects / bread / commitdiff