[Sca-cooks] question about breads
Stefan li Rous
StefanliRous at austin.rr.com
Fri Jun 3 22:20:57 PDT 2005
Bear mentioned:
> You lose about 25 percent of the weight of the dough during baking,
> mostly
> in fluid loss. So 4 pounds of ingredients will produce approximately
> a 3
> pound loaf. Type of flour, age of flour, and type of liquids used
> tend to
> alter the amount of loss, but 25 percent is a good rule of thumb.
I remember you mentioning this weight loss before. It surprised me at
first, but then I realized the amount of liquid which boils off. I can
understand how the type of liquids used affects the loss, since some
liquids such as a thick beer are going to lose less water to vapor than
say plain water. But how does the type of flour or age of the flour
affect this? Is there less or more moisture in older flour? Or is it
just that a different flour or an older flour might require more liquid
added initially to be workable into a loaf?
Thanks,
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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