April 9, 2024 - 3:42pm
Useful Tips in Hamelman's "Bread"
The book is just packed with information for all its audiences, from home bakers to professionals, It might not be ideal for absolute beginners because there is just so much information there.
I have been using the book (2nd and now 3rd editions) since I started baking bread, well before COVID. Every now and then I browse some of the general information, and I usually learn (or often re-learn) something useful.
Here are a couple of things that are relatively inconspicuous but are very helpful:
- The mixer timings are based on big commercial mixers making commercial-size batches of 12-15 loaves. If you scale the formulas down to home size and mix in a Kitchenaid stand mixer, use the same time for first speed as the book says. For second speed, double the time for the KA compared with the book. This is based on the page early in the book about mixers, and approximate times for each type of mixer. As always, the mixer timings are always approximate based on how the dough develops. But until you get a good feel, if you use a KA stand mixer, double the book time for mixing at 2nd speed.
- The book usually shows 3 versions for each formula (commercial size batches in lbs/oz and metric, and a home-size batch in lbs/oz). If you scale the metric batch down to home size (I divide by 10), then increase the amount of sourdough culture by 25% (50% more brings me pretty close to the fermentation and proofing times in the book). This is buried in the book on a page with tips for home bakers. I have seen references to this mass effect elsewhere, but I'm damned if I understand what causes it).