Home Bread-Bakers v104.n016.4

Salt in Crocdrillo / Crocodile Bread

"Steven Leof" <sleof.sln25@london.edu>
Fri, 19 Mar 2004 09:41:10 -0000
The best method to determine correct proportions is to weigh your 
ingredients and use bakers' percentages. Recipes vary tremendously of 
course but the following is a guide:

Flour 100%
Water 66%
Salt 2%
Yeast 1% (instant) or 2% (active dry)

Carol Field's Crocdrillo / Crocodile Bread calls for 530 - 550 grams of 
flour. Therefore the 'standard' amount of salt (which you should vary 
according to your taste) should be 10.6 - 11 grams. A teaspoon of table 
salt weighs about 7.1 grams. Next time you use the recipe try using 1 1/2 
teaspoons rather than the suggested 1 1/2 tablespoons salt. There must be a 
typo in the otherwise excellent book.


Steven Leof
London, England