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Jolenealaska ♦
Jolenealaska ♦
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You do not need to find a formula to follow. Basic bread is only four ingredients (three if you omit the salt).

Learn how to use bakersbaker's percentages and you can adjust the amount of ingredients to suit your taste. searchSearch for bakersbaker's percentages and you get lots of info, but basically itit's a system that bakers use to standardize formulas so thethat they can be scaled up or down easily.

Flour is always 100%, and every other ingredient is a percentage of the floorflour. Start with 70% hydration for youyour first loaf. ( hydrationhydration is the term for the percentage of liquid in the dough  ). saltSalt is usually 2% and yeast is 1% or less. You need to use a scale to get accurate measuring results and use grams because it much easier to work in units of 10's thenthan 1/4 cups etc.

Start with a 500g flour, 350g water (70%), 1g salt  ( oror not) and 1/2g yeast. nextNext batch change tothe water if you want but leave the others the same.  ( ifif you omit the salt you will want to adjust the yeast down as salt is inhibits the yeast.).

You do not need to find a formula to follow. Basic bread is only four ingredients (three if you omit the salt).

Learn how to use bakers percentages and you can adjust the amount of ingredients to suit your taste. search for bakers percentages and you get lots of info but basically it a system that bakers use to standardize formulas so the can be scaled up or down easily.

Flour is always 100% and every other ingredient is a percentage of the floor. Start with 70% hydration for you first loaf. ( hydration is the term for the percentage of liquid in the dough  ). salt is usually 2% and yeast is 1% or less. You need to use a scale to get accurate measuring results and use grams because it much easier to work in units of 10's then 1/4 cups etc.

Start with a 500g flour, 350g water (70%), 1g salt( or not) and 1/2g yeast. next batch change to water if you want but leave the others the same.( if you omit the salt you will want to adjust the yeast down as salt is inhibits the yeast.)

You do not need to find a formula to follow. Basic bread is only four ingredients (three if you omit the salt).

Learn how to use baker's percentages and you can adjust the amount of ingredients to suit your taste. Search for baker's percentages and you get lots of info, but basically it's a system that bakers use to standardize formulas so that they can be scaled up or down easily.

Flour is always 100%, and every other ingredient is a percentage of the flour. Start with 70% hydration for your first loaf (hydration is the term for the percentage of liquid in the dough). Salt is usually 2% and yeast is 1% or less. You need to use a scale to get accurate measuring results and use grams because it much easier to work in units of 10's than 1/4 cups etc.

Start with a 500g flour, 350g water (70%), 1g salt  (or not) and 1/2g yeast. Next batch change the water if you want but leave the others the same  (if you omit the salt you will want to adjust the yeast down as salt is inhibits the yeast).

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Alaska Man
Alaska Man
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You do not need to find a formula to follow. Basic bread is only four ingredients (three if you omit the salt).

Learn how to use bakers percentages and you can adjust the amount of ingredients to suit your taste. search for bakers percentages and you get lots of info but basically it a system that bakers use to standardize formulas so the can be scaled up or down easily.

Flour is always 100% and every other ingredient is a percentage of the floor. Start with 70% hydration for you first loaf. ( hydration is the term for the percentage of liquid in the dough ). salt is usually 2% and yeast is 1% or less. You need to use a scale to get accurate measuring results and use grams because it much easier to work in units of 10's then 1/4 cups etc.

Start with a 500g flour, 350g water (70%), 1g salt( or not) and 1/2g yeast. next batch change to water if you want but leave the others the same.( if you omit the salt you will want to adjust the yeast down as salt is inhibits the yeast.)