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Author Topic: Brine percentage  (Read 233 times)

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Offline JohnnyPizzen

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Brine percentage
« on: November 25, 2019, 07:27:17 AM »
Hello,

How much of brine do you reckon to use on foccacia ?

I tend to use 40g of brine (mixing at first 80g of water and 5g of salt) for 300g of dough.




Offline The Dough Doctor

  • Tom Lehmann
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Re: Brine percentage
« Reply #1 on: November 25, 2019, 10:31:22 AM »
We used to use 5-grams of salt in 90-ml of 100F/38C water, so your proportions are very close to what I've used in the past. We used to also sprinkle the dough with flake salt too.
Tom Lehmann/The Dough Doctor

Offline JohnnyPizzen

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Re: Brine percentage
« Reply #2 on: November 26, 2019, 03:27:36 AM »
Thank you.

How much of dough do you make with that ?


Offline The Dough Doctor

  • Tom Lehmann
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Re: Brine percentage
« Reply #3 on: November 26, 2019, 12:53:22 PM »
It was applied to 500-grams of focaccia dough.
Tom Lehmann/The Dough Doctor

Offline JohnnyPizzen

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Re: Brine percentage
« Reply #4 on: November 26, 2019, 06:05:13 PM »
Thank you sir.

Shall we substract the brine salt from our basic dough salt percentage ?

For example : if I make a 300g dough with 75% hydro and 2% salt.

127g = water
171g = flour
3,42g = salt

How much salt do I put during the mixing phase, and how much do I put during the brine phase ?






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Offline The Dough Doctor

  • Tom Lehmann
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Re: Brine percentage
« Reply #5 on: November 26, 2019, 06:19:07 PM »
I use 1.75% salt in the dough (bakers %) and all of the brine solution goes onto the fully proofed dough after making a series of finger pockets to hold little puddles of the brine, then very lightly sprinkle with a little flake salt or sesame seeds.
Tom Lehmann/The Dough Doctor

Offline JohnnyPizzen

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Re: Brine percentage
« Reply #6 on: November 27, 2019, 03:35:04 AM »
That brings total salt percentage to 2,8% right ? (in a 66% hydro for exemple, 300g flour, 200g water)

So 1,75% (5,2g) in the dough and 1,6% (4,8g) in the brine ?
« Last Edit: November 27, 2019, 09:36:22 AM by JohnnyPizzen »

Offline The Dough Doctor

  • Tom Lehmann
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Re: Brine percentage
« Reply #7 on: November 27, 2019, 11:16:46 AM »
Yes, but the perceived saltiness is greater due to the "pretzel effect".
Tom Lehmann/The Dough Doctor

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