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Author Topic: Need help!!!! Bakers percentage  (Read 279 times)

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Offline cookingwithcookie

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Need help!!!! Bakers percentage
« on: February 04, 2019, 02:09:44 AM »
 so I'm trying to do a pizza dough recipe using a baker's right now I'm using a 50/50 apf/barley flour
70% water
2%yeast
5%salt
5%fat
The dough becomes extra hard during the proofing period of 3 days in proofing box placed in fridge. While mixing the dough is very wet. If I do all ap flour it works fine however not much in flavor.  What am I doing wrong?

Offline The Dough Doctor

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Re: Need help!!!! Bakers percentage
« Reply #1 on: February 04, 2019, 02:51:00 AM »
This is happening because you are not accounting for the high absorption of the barley flour. If you will go back through previous discussions on whole wheat flour you will find where I've written about how to determine the absorption of non-wheat as well as whole-wheat flours which as slow to absorb water so the dough looks normal at first but with time the "other" flour hydrates thus exhibiting a severe drying effect upon the dough making it hard/firm and difficult to work with and if you were to make a pizza from it disappointment would reign supreme.
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Offline cookingwithcookie

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Re: Need help!!!! Bakers percentage
« Reply #2 on: February 04, 2019, 03:38:13 AM »
Ok so I found the post you are talking about.  Now because mine is a 50/50 blend would I make the test with that combo? Or just with the Barley flour itself?

Offline The Dough Doctor

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Re: Need help!!!! Bakers percentage
« Reply #3 on: February 04, 2019, 10:59:25 AM »
You will use about 60% absorption for the white flour portion and whatever absorption that is indicated for the barley flour, that will be your total dough absorption.
The test that you need to do will be done only on the barley flour as we need to know what its absorption is before we can make a dough using it, especially at 50% of the total flour.
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Offline foreplease

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Re: Need help!!!! Bakers percentage
« Reply #4 on: February 05, 2019, 01:52:07 PM »
Ok so I found the post you are talking about.  Now because mine is a 50/50 blend would I make the test with that combo? Or just with the Barley flour itself?
Just to save you one round of testing, 5% salt seems quite high.
-Tony
Enjoy every sandwich. - Warren Zevon

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Offline The Dough Doctor

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Re: Need help!!!! Bakers percentage
« Reply #5 on: February 05, 2019, 04:12:36 PM »
Kinda salty I would think, not to mention its impact upon fermentation.
Tom Lehmann/The Dough Doctor

Offline Briznitch

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Re: Need help!!!! Bakers percentage
« Reply #6 on: March 15, 2019, 12:53:38 AM »
Yeast is high too yea? 5% is gonna get you some basketballs. Try 0.5%.
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