Watching the video I get that he use about "4 cups" of flour not 3.5. He didn't measure either the yeast or the salt well either. More yeast, less salt that he claimed. So I get about 70 percent hydration give or take a bunch. (Mini, I used 140 grams of flour per cup and 4 cups.)
The problem is that you may get a good loaf this time and be very different the next. Measurement counts - get a scale. Today good scales are cheap - between $ 20 and $ 30. You will use it for many other things than baking bread.
One additional problem with the video is baking at 45 mins. at 400 F is rather long for loaf pan bread - my guess is the oven temperature of the author is off. I would not buy this man's book.
First I'm a novice with less the 10 loafs of bread under my belt. I do have digital scales in fact 2 of them. I do usually weigh my ingredients. So far my what bread I have baked have been eatable but needs lot of work yet. When I saw this video I just thought I'd try it his way as mostly an experiment.
By the time I saw your response the bread was in the oven already. Her are some picture of the end results. BTW 45 minutes at 400 (I believe my oven to be fairly accurate) yielded an internal temperature of 200 degrees. I'm not disagreeing with any thing you said. I'm just showing the results. I especially agree that by no weighing the ingredients can mess the results from loaf to loaf.
I would have been very happy with that loaf when I was starting out. Better than anything I can buy around here in the woods of Western North Carolina.
cup of flour. Scoop and shake is about the heaviest!
I was also cringing during the initial stirring, waiting for the spoon handle to snap. (is that a new spoon?) I prefer something a little bit stronger and easier to hold. I know enough guys and gals that would break that spoon handle in the first ten seconds, the same strength that snaps off sabre-saw blades in the same time frame.
From the colour of the bottom crust, looks like the loaf could bake one notch down on a lower shelf, that would also reduce the baking time and possible increase the loaf volume. :)
I was calculating a 125g to 130g a cup for AP. You can easily weigh the cups of flour. I convert recipes all the time from cups to grams, makes tweaking a lot easier. Although, I love winging a loaf now and again, no measuring, just feeling the dough. I never know where I end up baking bread.
Thanks Mini Oven, I always appreciate your replies, diagnoses and suggestions. I wish I knew 1/4 of what you know about bread and your ability too tell so much just by looking at a picture.
When you say "I've got the same pan" are you referring to mine or the one in the video. It's had to tell but the one in the video? My pan is made by GoodCooks. I bought two 4.5 x 8.5 the other day that are made by USA Pan. They are more of a silver color and are of a heaver gauge metal.
I thought your pan was a Wilton. Gee they look a lot alike! :). I'm sure they are all great pans, got lots of different pans around here. Some of them look like babies of the bigger ones. Ha! Maybe they're breeding in the cupboard. (Like wire clothes hangers in closets.). When you posted, I was washing up a bunch of dusty ones and playing in the water with the scales pouring and weighing the water.
You will soon know what I know about bread and then more. You're doing great. Trying different recipes helps you define what you like.
Flour purchased sealed in a plastic bag will be drier and require more water, not unusual to start with 75%. This can happen in the tropics. After the flour is exposed to air, the enherent moisture in the flour can change up or down. That will also change the weight of the flour being measured. Think about this too long and you may get a headache.
Find the limitations to your flour in your situation as there will be slight variations from time to time. Get to know your flour, how much water you can add (and how little) by playing with a basic recipe. Then when checking a new recipe, figuring the hydration gives you an idea how the dough should behave with your flour. For more consistency with flour purchased in paper bags, I find it useful to put the paper flour bag inside a sealable container and store in a cool dark place.
So far I've been using King Author All purpose flour in a 5 lbs paper bags. I buy the 5lbs because that the biggest bag I can usually find where I live (about 10 miles out of Anchorage Alaska). Once in a while I'll find a 10 lbs bag but not often. I usually buy 2 5's at time. When I get it home from the store I transfer it into a a big plastic container with an air tight seal and store it in my bedroom closet. I keep the bedroom cool. My plastic container will only hold about 7 lbs of flour and I like to leave so working room so I only put 5 lbs at a time in it. That leave me with some being stored in the paper bag in the closet not in an air tight container. Guess I should get me another container.
hydration and AP = a very wet large mass of batter. ...use the big one. :). maybe both
What are you up to?
14oz H2O divided by 15.45 oz flour is 90.6% hydration. How are your wet dough skills?
50% hydration dough would use 7.7 oz water up to 10.8 oz water (70% hydration)
https://www.youtube.com/watch?v=i3jt14GSi0g
Looking at the video it appears to fit into one pan nicely.
Watching the video I get that he use about "4 cups" of flour not 3.5. He didn't measure either the yeast or the salt well either. More yeast, less salt that he claimed. So I get about 70 percent hydration give or take a bunch. (Mini, I used 140 grams of flour per cup and 4 cups.)
The problem is that you may get a good loaf this time and be very different the next. Measurement counts - get a scale. Today good scales are cheap - between $ 20 and $ 30. You will use it for many other things than baking bread.
One additional problem with the video is baking at 45 mins. at 400 F is rather long for loaf pan bread - my guess is the oven temperature of the author is off. I would not buy this man's book.
First I'm a novice with less the 10 loafs of bread under my belt. I do have digital scales in fact 2 of them. I do usually weigh my ingredients. So far my what bread I have baked have been eatable but needs lot of work yet. When I saw this video I just thought I'd try it his way as mostly an experiment.
By the time I saw your response the bread was in the oven already. Her are some picture of the end results. BTW 45 minutes at 400 (I believe my oven to be fairly accurate) yielded an internal temperature of 200 degrees. I'm not disagreeing with any thing you said. I'm just showing the results. I especially agree that by no weighing the ingredients can mess the results from loaf to loaf.
I ended up using the 5 x 9 baking pan.
I would have been very happy with that loaf when I was starting out. Better than anything I can buy around here in the woods of Western North Carolina.
cup of flour. Scoop and shake is about the heaviest!
I was also cringing during the initial stirring, waiting for the spoon handle to snap. (is that a new spoon?) I prefer something a little bit stronger and easier to hold. I know enough guys and gals that would break that spoon handle in the first ten seconds, the same strength that snaps off sabre-saw blades in the same time frame.
The loaf looks pretty good.
From the colour of the bottom crust, looks like the loaf could bake one notch down on a lower shelf, that would also reduce the baking time and possible increase the loaf volume. :)
I was calculating a 125g to 130g a cup for AP. You can easily weigh the cups of flour. I convert recipes all the time from cups to grams, makes tweaking a lot easier. Although, I love winging a loaf now and again, no measuring, just feeling the dough. I never know where I end up baking bread.
Mini, back in Austria
Thanks Mini Oven, I always appreciate your replies, diagnoses and suggestions. I wish I knew 1/4 of what you know about bread and your ability too tell so much just by looking at a picture.
When you say "I've got the same pan" are you referring to mine or the one in the video. It's had to tell but the one in the video? My pan is made by GoodCooks. I bought two 4.5 x 8.5 the other day that are made by USA Pan. They are more of a silver color and are of a heaver gauge metal.
I thought your pan was a Wilton. Gee they look a lot alike! :). I'm sure they are all great pans, got lots of different pans around here. Some of them look like babies of the bigger ones. Ha! Maybe they're breeding in the cupboard. (Like wire clothes hangers in closets.). When you posted, I was washing up a bunch of dusty ones and playing in the water with the scales pouring and weighing the water.
You will soon know what I know about bread and then more. You're doing great. Trying different recipes helps you define what you like.
I think I'll try this one again. This time I will weight out 3.5 cups of four (420g)
So I assume I need to cut the water back too. What hydration do you think I should shoot for?
10 ounces water = 283.495g divided by 420 g of flour = About 67% hydration.
Flour purchased sealed in a plastic bag will be drier and require more water, not unusual to start with 75%. This can happen in the tropics. After the flour is exposed to air, the enherent moisture in the flour can change up or down. That will also change the weight of the flour being measured. Think about this too long and you may get a headache.
Find the limitations to your flour in your situation as there will be slight variations from time to time. Get to know your flour, how much water you can add (and how little) by playing with a basic recipe. Then when checking a new recipe, figuring the hydration gives you an idea how the dough should behave with your flour. For more consistency with flour purchased in paper bags, I find it useful to put the paper flour bag inside a sealable container and store in a cool dark place.
So far I've been using King Author All purpose flour in a 5 lbs paper bags. I buy the 5lbs because that the biggest bag I can usually find where I live (about 10 miles out of Anchorage Alaska). Once in a while I'll find a 10 lbs bag but not often. I usually buy 2 5's at time. When I get it home from the store I transfer it into a a big plastic container with an air tight seal and store it in my bedroom closet. I keep the bedroom cool. My plastic container will only hold about 7 lbs of flour and I like to leave so working room so I only put 5 lbs at a time in it. That leave me with some being stored in the paper bag in the closet not in an air tight container. Guess I should get me another container.
Thanks for the advice.
RichieRich
"Amy's Bread" has a sandwich loaf recipe that's 85% hydration. She starts off at 450 degrees for 15 minutes, then drops down to 375.