How much we put in the dough - we get that much!

[How much we put in the dough - we get that much!]

How much we put in the dough - we get that much!

The question constantly arises:
how to determine the weight of the finished bread dough,
how to determine the weight of finished bread,
how much dough to put in the form (bucket) ...

Let's figure it out and calculate.

Consider the following indicators of bread baking:
1.wheat flour - 300 grams
2. total amount of raw materials in the dough is 530 grams.
3.The weight of the finished bread was 435 grams
4.the pack was 77 grams or 15%
5. you need to take a form (bucket x / oven) for baking with a volume of 2 liters per 512 grams of the weight of the finished dough.

1. Determine the weight of the finished dough.
Take, for example, this bread recipe:
wheat flour - 300 grams
salt - 6 grams
pressed yeast - 9 grams
water - 215 ml / gram
a total of 530 grams of raw materials were used.
We weigh the finished dough after kneading - 512 grams.
The difference of 18 grams is insignificant, we do not take into account.
Thus, the weight of the finished dough adds up (and depends) on the amount of ingredients included in the recipe.

2. Determine the weight of the finished bread.
The question arises: what is the weight of the finished bread to put on the display of the bread machine when baking bread?

Option 1: the ratio of raw dough and ready-made bread.
The bale is the difference between the mass of the dough piece before planting in the oven and the mass of bread from it at the moment it leaves the oven. The bale is the result of dehydration of the surface layer of the dough piece, which turns into a crust during baking, and the redistribution of moisture inside the dough piece.
The pack can be when baking bread both in the oven and in a bread machine.
The bale for baking bakery products can fluctuate within 6-14%, depending on the type, shape and weight of the product and the baking mode.

We put a dough piece weighing 512 grams to bake (in a bread maker, in an oven) and at the exit we will have - the weight of the finished bread was 435 grams
The pack was 77 grams or 15%
The button "weight of finished bread" adjusts the baking time in the bread maker.

Option 2: the ratio of the weight of flour and the weight of the finished bread.
The weight of the finished bread is always greater than the weight of the flour used to make it.
The weight of bread, obtained from 100 kg of flour and the total amount of auxiliary raw materials (water, salt, sugar, butter, yeast and other additives of products), added per 100 kg of flour, is called the bread yield.
The amount of bread yield depends on the moisture content of the flour, its quality, bread moisture, dough recipes and other reasons.
For wheat bread, the yield is 130 - 150% (by weight of flour).
In the example, 300 grams of flour was put into the dough, the yield of finished bread is approximately 130-150%, or 435 grams, which corresponds to the rules.

In this case, we use the table "The ratio of the weight of the finished bread and the amount of flour laying"

3. Dense, low, bulging bread - what kind of bread will we bake?
The crumb structure of bread depends not only on the placement of certain products in the dough, but also on how much dough you need to put in the mold.
When baking bread in a bread maker, you need to know the volume of the bucket in liters.
When baking bread in the oven, you need to know the volume of the mold.

In this case, you can get:
medium crumb bread
bread with medium density crumb and a round hat
round-topped bread by the loaf for very dense types of bread
etc.

Working with the table "The ratio of the volume of the mold and the weight of dough for baking bread"

Thus, to get bread with crumb of medium density and to get a round hat for our dough weight of 512 grams, you need to take a form (bucket x / oven) for baking with a volume of 2 liters.
Let's summarize.
Knowing the weight of flour in the bread recipe, you can determine:

1. weight of finished dough adds up (and depends) on the amount of ingredients included in the recipe.
Flour weight 300 grams + other ingredients = 512 grams ready dough weight.

2. Determine weight of finished bread.
Option 1 - from the weight of flour in the dough:
flour weight 300 grams x 150% = 450 grams of finished bread

Option 2 - from the weight of the finished dough:
finished dough weight 512 grams - pack 6-14% = 435 grams
In accordance with what we set the baking time on the display of the bread machine.

3. Determine the conformity of the volume of the form and the amount of dough.
For our dough weight of 512 grams, you need to take a form (bucket x / oven) for baking with a volume of 2 liters
Now practice yourself, and do the following calculations yourself, depending on the weight of flour, finished dough and bread, etc.

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