--- /dev/null
+<!DOCTYPE html>
+<html lang="">
+ <head>
+ <meta charset="utf-8">
+ <link rel="stylesheet" href="../style.css">
+ <title>Bread</title>
+ </head>
+ <body>
+ <main>
+ <a href="../index.html">Back to main page</a>
+ <h1>Temperature</h1>
+ <p><em>Note that gas marks in bold are likely to be the most accurate.</em></p>
+ <table>
+ <tr>
+ <th>Gas mark</th>
+ <th>Fahrenheit</th>
+ <th>Celsius</th>
+ <th>Celsius (fan)</th>
+ <th>Verbal</th>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>150°</td>
+ <td>66°</td>
+ <td>46°</td>
+ <td>Drying</td>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>158°</td>
+ <td>70°</td>
+ <td>50°</td>
+ <td>Drying</td>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>175°</td>
+ <td>79°</td>
+ <td>59°</td>
+ <td>Drying</td>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>176°</td>
+ <td>80°</td>
+ <td>60°</td>
+ <td>Drying</td>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>194°</td>
+ <td>90°</td>
+ <td>70°</td>
+ <td>Drying</td>
+ </tr>
+ <tr>
+ <td>1/4</td>
+ <td>200°</td>
+ <td>93°</td>
+ <td>73°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td>1/4</td>
+ <td>212°</td>
+ <td>100°</td>
+ <td>80°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td><b>1/4</b></td>
+ <td>225°</td>
+ <td>107°</td>
+ <td>87°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td>1/4</td>
+ <td>230°</td>
+ <td>110°</td>
+ <td>90°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td>1/2</td>
+ <td>248°</td>
+ <td>120°</td>
+ <td>100°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td><b>1/2</b></td>
+ <td>250°</td>
+ <td>121°</td>
+ <td>101°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td>1/2</td>
+ <td>266°</td>
+ <td>130°</td>
+ <td>110°</td>
+ <td>Very Slow/Very Low</td>
+ </tr>
+ <tr>
+ <td><b>1</b></td>
+ <td>275°</td>
+ <td>135°</td>
+ <td>115°</td>
+ <td>Slow/Low</td>
+ </tr>
+ <tr>
+ <td><b>1</b></td>
+ <td>284°</td>
+ <td>140°</td>
+ <td>120°</td>
+ <td>Slow/Low</td>
+ </tr>
+ <tr>
+ <td><b>2</b></td>
+ <td>300°</td>
+ <td>149°</td>
+ <td>129°</td>
+ <td>Slow/Low</td>
+ </tr>
+ <tr>
+ <td><b>2</b></td>
+ <td>302°</td>
+ <td>150°</td>
+ <td>130°</td>
+ <td>Slow/Low</td>
+ </tr>
+ <tr>
+ <td>3</td>
+ <td>320°</td>
+ <td>160°</td>
+ <td>140°</td>
+ <td>Moderately Slow/Warm</td>
+ </tr>
+ <tr>
+ <td><b>3</b></td>
+ <td>325°</td>
+ <td>163°</td>
+ <td>143°</td>
+ <td>Moderately Slow/Warm</td>
+ </tr>
+ <tr>
+ <td>3</td>
+ <td>338°</td>
+ <td>170°</td>
+ <td>150°</td>
+ <td>Moderately Slow/Warm</td>
+ </tr>
+ <tr>
+ <td><b>4</b></td>
+ <td>350°</td>
+ <td>177°</td>
+ <td>157°</td>
+ <td>Moderate/Medium</td>
+ </tr>
+ <tr>
+ <td><b>4</b></td>
+ <td>356°</td>
+ <td>180°</td>
+ <td>160°</td>
+ <td>Moderate/Medium</td>
+ </tr>
+ <tr>
+ <td><b>5</b></td>
+ <td>374°</td>
+ <td>190°</td>
+ <td>170°</td>
+ <td>Moderate/Moderately Hot</td>
+ </tr>
+ <tr>
+ <td><b>5</b></td>
+ <td>375°</td>
+ <td>191°</td>
+ <td>171°</td>
+ <td>Moderate/Moderately Hot</td>
+ </tr>
+ <tr>
+ <td><b>6</b></td>
+ <td>392°</td>
+ <td>200°</td>
+ <td>180°</td>
+ <td>Moderately Hot</td>
+ </tr>
+ <tr>
+ <td><b>6</b></td>
+ <td>400°</td>
+ <td>204°</td>
+ <td>184°</td>
+ <td>Moderately Hot</td>
+ </tr>
+ <tr>
+ <td><b>7</b></td>
+ <td>425°</td>
+ <td>218°</td>
+ <td>198°</td>
+ <td>Hot</td>
+ </tr>
+ <tr>
+ <td><b>7</b></td>
+ <td>428°</td>
+ <td>220°</td>
+ <td>200°</td>
+ <td>Hot</td>
+ </tr>
+ <tr>
+ <td><b>8</b></td>
+ <td>446°</td>
+ <td>230°</td>
+ <td>210°</td>
+ <td>Hot/Very Hot</td>
+ </tr>
+ <tr>
+ <td><b>8</b></td>
+ <td>450°</td>
+ <td>232°</td>
+ <td>212°</td>
+ <td>Hot/Very Hot</td>
+ </tr>
+ <tr>
+ <td>9</td>
+ <td>464°</td>
+ <td>240°</td>
+ <td>220°</td>
+ <td>Very Hot</td>
+ </tr>
+ <tr>
+ <td><b>9</b></td>
+ <td>475°</td>
+ <td>246°</td>
+ <td>226°</td>
+ <td>Very Hot</td>
+ </tr>
+ <tr>
+ <td>9</td>
+ <td>482°</td>
+ <td>250°</td>
+ <td>230°</td>
+ <td>Very Hot</td>
+ </tr>
+ <tr>
+ <td><b>10</b></td>
+ <td>500°</td>
+ <td>260°</td>
+ <td>240°</td>
+ <td>Extremely Hot</td>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>518°</td>
+ <td>270°</td>
+ <td>250°</td>
+ <td>Extremely Hot</td>
+ </tr>
+ <tr>
+ <td>n/a</td>
+ <td>525°</td>
+ <td>274°</td>
+ <td>254°</td>
+ <td>Extremely Hot</td>
+ </tr>
+ </table>
+ <p><b>Sources</b></p>
+ <ul>
+ <li><a href="https://en.wikibooks.org/wiki/Cookbook:Oven_Temperatures">https://en.wikibooks.org/wiki/Cookbook:Oven_Temperatures</a></li>
+ <li><a href="https://cotswoldflour.com/blogs/baking-resources/oven-temperature-conversion">https://cotswoldflour.com/blogs/baking-resources/oven-temperature-conversion</a></li>
+ </ul>
+ </main>
+ </body>
+</html>
--- /dev/null
+[information]
+title = "Polish pre-ferment"
+description = "Recommended polish recipe from 'Taste of Bread'."
+
+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.
+"""
+
+[ingredients]
+white-flour = 100
+water = 69
+yeast = 1.5
+salt = 2
--- /dev/null
+[information]
+title = "White yeasted with polish pre-ferment v4"
+description = "Less acidic flavor than the v4 sourdough."
+
+keywords = ["white", "pre-ferment"]
+
+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.
+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.
+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.
+"""
+
+
+[ingredients]
+polish-flour = 15
+polish-water = 10.35
+polish-salt = 0.3
+polish-yeast = 0.15
+white-flour = 75
+wholemeal-flour = 10
+autolyse-water = 50
+water = 4.65
+salt = 1.2
--- /dev/null
+[information]
+title = "Sourdough white v4"
+description = "Sourdough sandwich loaf, similar to french bread."
+
+keywords = ["white", "sourdough"]
+
+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.
+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.
+"""
+
+
+[ingredients]
+white-flour = 83
+wholemeal-flour = 10
+autolyse-water = 50
+water = 8
+sourdough-starter = 14
+salt = 1.5
--- /dev/null
+[information]
+title = "Straight white yeasted v4"
+description = "Regular white yeasted bread."
+
+keywords = ["white", "yeasted"]
+
+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.
+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.
+"""
+
+
+[ingredients]
+white-flour = 90
+wholemeal-flour = 10
+autolyse-water = 55
+water = 10
+yeast = 1
+salt = 1.5
+++ /dev/null
-[information]
-title = "Straight white yeasted loaf"
-description = "This is the note"
-
-keywords = ["white", "yeasted"]
-
-notes = """
-This is the note
-
-
-
-This is a line break
-"""
-
-
-[ingredients]
-white-flour = 90
-wholemeal-flour = 10
-water = 65
-yeast = 1
-salt = 1.5
<main>
<h1>Bread</h1>
<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.
+ 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. <a href="pages/temperature.html">Temperatures</a> are listed in celceus and should be assumed to be with fan when refering 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.
</p>
<h2>Recipes</h2>
<h3>All recipes</h3>
\subsection*{Notes}
-|~ recipe.information.notes|replace("\n", "\n\n") ~|
+|~ recipe.information.notes|replace("\n", "\n\n")|replace("%", "\%") ~|
\subsection*{Ingredients}
projects / bread / commitdiff