Recently I have been making hand made bread from bread machine recipes by
thinking through the basic bread making process and then just doing it.
Generally I've been deciding which type of yeast to us and then handle the
liquids according to the type selected, raise the dough once or twice,
deciding on the pan size to us by the amount of dough, and then baking it
at the temperature for a similar bread recipe.
But, I'm wondering, does anyone has a basic written formula for doing this?
If not, I might try writing one which would take me through the above
thought process and would say something like:
if x yeast then do x
if x amount of flour then x size of pans
if x then rise once
if x then the baking temp is
In putting together such a basic written zipper formula how do I decide how
many times the bread should rise? I think it has something to do with how
much glutin is in the flour. Is that right?
And how do I really determine what the temperature should be?
I'd like to be a bit scientific about this.
Kathleen
schuller@ix.netcom.com