Could someone tell me the range of salt, yeast and fat for regular loaf breads. I know artisan. Thank you! Log in or register to post comments RCoplen, From "The Bread Baker's Apprentice" (aka BBA): Salt is usually in the range of 1.5 to 2.5% From my analysis of more than 350 recipes I see the other two ingredients fall in the range as follows:Yeast: .1% (some Ciabatta) to 5% (some very rich doughs)Fat: 0% (Lean dough) to about 100% (very rich doughs like Brioche) Here is a link to a post that I made here [url=http://http://www.thefreshloaf.com/node/28841/comparing-enriched-breads-vs-rich-breads/]Comparing Enriched Breads vs. Rich Breads[/url]. I hope this helps. Dwayne Log in or register to post comments
RCoplen, From "The Bread Baker's Apprentice" (aka BBA): Salt is usually in the range of 1.5 to 2.5% From my analysis of more than 350 recipes I see the other two ingredients fall in the range as follows:Yeast: .1% (some Ciabatta) to 5% (some very rich doughs)Fat: 0% (Lean dough) to about 100% (very rich doughs like Brioche) Here is a link to a post that I made here [url=http://http://www.thefreshloaf.com/node/28841/comparing-enriched-breads-vs-rich-breads/]Comparing Enriched Breads vs. Rich Breads[/url]. I hope this helps. Dwayne Log in or register to post comments
RCoplen,
From "The Bread Baker's Apprentice" (aka BBA): Salt is usually in the range of 1.5 to 2.5%
From my analysis of more than 350 recipes I see the other two ingredients fall in the range as follows:
Yeast: .1% (some Ciabatta) to 5% (some very rich doughs)
Fat: 0% (Lean dough) to about 100% (very rich doughs like Brioche)
Here is a link to a post that I made here [url=http://http://www.thefreshloaf.com/node/28841/comparing-enriched-breads-vs-rich-breads/]Comparing Enriched Breads vs. Rich Breads[/url].
I hope this helps.
Dwayne