in my quest to figure out how to fix my machined white bread, i underdid it with a 40% water mix (200g water to 500g flour). the crust got very hard, the yeast didn't rise in time, but it's still edible.
next i'm going to try 70% water and a higher browning level. maybe it's just heat that was missing, as wetter bread got a bit rubbery inside.
@lritter If you're taking bets, I bet 70% will over-saturate the flour. What that means for the eventual bread, though, I dunno.
My logic: I go 320g water to 500g flour (64%), kneading by hand, and find the consistency feels about right just before I've used the full 320g. 🍞
@miblo i use the french bread program, and french bread recipes do 70%. instructing the machine to bake it longer should help. if that alone isn't enough, i'll also tell it there's more dough in the machine.
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