Dough Ratios

 

Bakers often wish to make new breads, but do not have formulas for them.  The question of where to get, (or develop) new formulas was asked by a reader in Modern Baking (February, 1997).  The response was very helpful as it introduced the concept of Dough Ratios.  Specifically  "....you can create breads whose textures and flavors can be soft and mild or robust and crispy.  You can use fresh herbs, fruits, cheeses, vegetables, or flavor the bread through perfect fermentation."  The article provided a table of ratios as well as some "rules for formulas".  These are provided below.

Dough Ratios Table

% Ingredient Variables Example
 100 Flour 60% Hard Wheat 5 Lbs.
60-85% Liquid Eggs-25% -- Milk 50% 3 Lbs.
3-5 Yeast NA 2.5 - 4 Oz.
2-4 Salt Vinegar may be substituted 1.5 - 3 Oz.
0-10 Sugar Honey, Brown or Maple  Sugar 0 - Oz.
0-10 Shortening Oil, Margarine or butter 0 - 8 Oz.

Fruits, Nuts, Vegetable and Cheeses:  Up to 10% of the dough weight or fresh herbs up to 0.05% of the dough weight may be added.

Flour: Several grains may be blended to create textures and flavors.  At least 60% must be hard wheat flour to support fermentation.

Liquid: Water, juice, milk at levels of as much as 50% of the liquid may be used.  Up to 25% of the liquid may be eggs.

Yeast: A rich dough will require more yeast than a lean dough.

Salt: This ingredient aids fermentation and gluten development.  Vinegar may be substituted.

These four ingredients, when added in proper quantities, will combine to produce lean doughs that will become light and flavorful through fermentation and hearty baking. 

Sugar: Adds softness and moisture to the dough.

Shortening: Shortens gluten strands, adds tenderness to crumb moisture, and flavors if infused oil or butter is used.

The above is meant as a guideline, and would appear to be applicable to many different types of breads.

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Last updated on:01/25/00 08:11:59 PM