Admin
Recalculation of the number of ingredients in the bread recipe. To help beginners.

To recalculate the amount of ingredients in a bread recipe from more to less or vice versa, you need to have additional information: The amount of flour and other ingredients for making bread of various sizes

The amount of ingredients (products) in one measuring cup (240 ml.) And a spoon. The number is approximate. All products are measured "under the knife"

Wheat flour - 1 measuring cup equals 150 grams
Wheat flour - 1 measuring tablespoon equals 9 grams
Rye flour - 1 measuring cup equals 130 grams
Salt - 1 scoop equals - fine salt 8 grams, coarse salt 7 grams
Sugar - 1 tablespoon equals 15 grams
Bulk yeast - 1 teaspoon equals 4 grams
Fresh pressed yeast (wet) at the rate of 2 grams per 100 grams of flour.
1. Conversion from a LARGE quantity to a LESS quantity.

Suppose we need to recalculate the recipe for "Butter wheat bread with nuts", which contains 4 measuring cups of flour, by a smaller amount - for 3 measuring cups.

4 cups of flour = 600 grams of flour - we need to convert to 3 cups = 450 grams.

We have the following bread recipe:

Wheat flour - about 4 cups
Fresh milk - 1 cup (240 ml)
Buttermilk or whey - 50 ml
Fresh eggs - 2 pieces (I had large ones)
Butter - 30-40 grams, melt
Sugar sand - 4 tbsp. l.
Salt - 0.5 tsp. taste
Dry yeast - 1, 5 tsp.
Vanilla sugar - to taste, 1 sachet
Chopped walnuts - 1 cup

First, we deduce the percentage by how many% the volume of products will decrease when recalculated. This calculation is done only on the ratio of the total amount of flour present in the recipe.
Divide 450 grams of flour by 600 grams of flour = 75%.
That is, the new recipe will contain 75% of the products from the previous recipe, or in other words, the new recipe must be reduced by 25%. As it is convenient for you to do.

We do the recalculation (measuring cup 240 ml)

Wheat flour - about 4 cups / 600 grams x 75% = 3 cups / 450 grams
Fresh milk - 1 cup / 240 ml x 75% = 0.75 cups / 180 ml.
Buttermilk or whey - 50 ml x 75% = 37.5 ml = 40 ml.
Fresh eggs - 2 pieces (I had large ones) leave 2 medium or small eggs
Butter - 30-40 grams, x 75% = 22.5-30 grams = leave 30 grams
Sugar sand - 4 tbsp. l. / 60 grams x 75% = 3 tbsp. l. / 45 grams
Salt - 0.5 tsp. to taste = small amount, therefore leave 0.5 tsp. / 4 grams
Dry yeast - 1.5 tsp. / 6 grams x 75% = 1.2 tsp / 4.5 grams
Vanilla sugar - to taste, 1 sachet leave 1 sachet
Chopped walnuts - 1 cup x 75% = 0.75 cups


Now we compare this recalculation with the “standard” for the instructions of the bread machine, since there are certain proportions of flour and other products.

Opening the table The amount of flour and other ingredients for making bread of various sizes

We look at the amount of flour, now we will have 450 grams of flour, which means we need a table "big roll" for comparison, where we have the following indicators:

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
1 1/2 teaspoon salt
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1/2 tablespoon
Dry yeast 1 1/2 teaspoon
Compare:

For a bread recipe for 3 measuring cups of 150 grams each, a total of 450 grams of flour is required:

Salt - 1 1/2 tsp We only have 0.5 tsp. since the dough is rich - leave 0.5 tsp.

Sugar - 2 tbsp. l. We have 3 tbsp. l since the dough is rich - we leave 3 tbsp. l. / 45 grams.

Oil - 1 1/2 tablespoons l. We have 30 grams, about 2 tbsp. l... for butter dough is normal.

Dry yeast - 1 1/2 tsp. We have 1.2 tsp. / 4.5 grams, can be increased to standard, since the dough is rich. Can be replaced with fresh yeast 9-10 grams.

Water (liquid) 1 1/4 cups (300 ml) We have 180 ml + 40 ml + 2 eggs 50-60 ml each. (100-120 ml) Total liquid 320-340 ml.

Therefore, we do this: break 2 eggs + 40 ml buttermilk or whey + fresh milk into a cup so that there was only liquid in the cup up to the 300 ml mark.
The exact amount of milk will depend on the volume of the eggs (large, small).

The updated bread recipe will now look like this:

Wheat flour - 3 cups / 450 grams
Fresh milk - 0.75 cups / 180 ml. Depends on the volume of eggs
Buttermilk or whey - 40 ml.
Total liquid 300 ml.
Fresh eggs - 2 medium or small eggs
Butter - 30 grams
Sugar sand - 3 tbsp. l. / 45 grams
Salt - 0.5 tsp. / 4 grams
Dry yeast - 1.2 tsp. / 4.5 grams
Vanilla sugar - to taste, 1 sachet
Chopped walnuts - 0.75 cups

But do not forget that it is necessary to track the kneading of the dough and the state of the kolobok.
I advise you to leave the amount of liquid at around 300 ml (including eggs) and adjust the amount of flour when kneading.


To do this, read the topic UNDERSTANDING BREAD IN HOMEMADE BREAD

2. Conversion from a LESS quantity to a LARGE quantity.

To do this, we make the inverse ratio of the amount of flour as a percentage of more to less:

Divide 600 grams of flour by 450 grams of flour - we get 133%, that is, all the products named in the smaller recipe need to be increased by a third or immediately recalculated by 133% and we get the required bread recipe.

And then we act in the same way as described above, only in the direction of increasing products, comparing with standards, tracking them when kneading koloboks.

pushkar
Admin, try to recalculate according to your formula, that what I get is not what it should be.
Given
50kg flour
33l-water
150g-yeast
1.5kg-salt
count to 500 g of flour and 700 g of flour.
Maybe the formula is not suitable for such calculations?
Admin

This formula is not suitable for homemade bread. You can only take flour and water from here (500 grams and 330 ml) and then use the table The amount of flour and other ingredients for making bread of various sizes
pushkar
Quote: Admin
You can only take flour and water from here (500 grams and 330 ml.)
This is precisely what does not match.
Why am I. Now I want to make Georgian breads, shoti and other baked in tonir
I watched a lot of videos on YouTube and everywhere their dough is much more liquid.
And 500gr and 330gr are thick.
Bertine has a basic recipe of 500 gr. and 350 and this is all bread. it is much denser.
Admin

No problem! Add some water and you will have such a dough as you need
Similarly, bakeries do the same, calculate the water from the recipe and the moisture content of the flour
pushkar
Clear.
Thank you. In general, experiment.
I did 360g with water, and it seems that more water is needed.
Thanks again.
rozka71
Understood nothing
alexeypa
maybe not quite the topic, but I ask: I changed the country of residence and in a new place all the old recipes do not work, the flour is somehow strange, it does not collect water, it always turns out batter, and when flour is added to the desired state, the bread turns out to be kind of dry, crumbles, what do you advise? look for another flour? I'm not sure what will be found, it is all local and the same here (I tried several manufacturers) to add some kind of baking powder?
Admin
I would advise you to be very attentive to the dough kneading process, the flour-liquid balance, to find a compromise between water and flour.

To help you section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
And especially the subsection on MASTER CLASSES for Dough Mixing (BOXES)

And the best way to control the flour-liquid balance is the flour-to-liquid method. V. Pokhlebkin writes about this principle "flour in water" in his book.
Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb.If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Various fat contents, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389456.0
Olenka Lyashenko
Good day. So I found everyone the reason for my failures. My sulfur cup is not 240 ml, but 230 ml. How to count recipes now
Admin

It's very simple - to make a simple arithmetic proportion:
glass 250 ml. - 150 grams of wheat flour
glass 230 ml. - X grams or 138-140 grams
The difference is only 10 grams.

You do not need to recount anything, it is enough to adjust the dough with the flour-liquid balance when kneading.

Read here
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
veronika555
Good day. And why don't you use a percentage baking formula. With its help, it is very easy to calculate how much water, salt and yeast you have based on the amount of flour. It is also easy to increase or decrease the recipe. If you're interested, I could write a couple of examples.
Admin

You can state your conversion formula, it will always be useful
veronika555
Bakery / bread formula.
It is calculated as a percentage. The starting point is the entire amount of flour that we use in the recipe, and this amount always goes as 100%.

Divide the weight of each ingredient by the total weight of the flour and multiply by 100.

An example of plain white bread:
500gr. flour
7gr. dry yeast
9gr. salt
15gr. draining. oils
300gr. water

The flour weight is our point of reference. 500gr. flour = 100%.

500 ÷ 500 × 100 = 100% flour.
7 ÷ 500 × 100 = 1.4% dry yeast
9 ÷ 500 × 100 = 1.8% salt
15 ÷ 500 × 100 = 3% w. oils
300 ÷ 500 × 100 = 60% water

Now it is clear to us whether we have a lot or little of water, yeast or salt in relation to flour.

The moisture content of the dough.

Shaped bread 60-65%
Hearth, baguettes 60-70%
Baguettes, focaccia, ciabatta 70-80%.

Yeast.

The amount of yeast in plain bread is between 0.5 and 2%. Bread with filling, or where there is a lot of fat and sugar up to 5%. The less yeast, the longer the bread is suitable, the tastier it is.

Salt.

Between 1.5 and 2%.

Using the baking formula, we can check the recipe, as well as make a new one.

If you are interested, I can also tell you about decreasing or increasing recipes.
space
Quote: veronika555
If you are interested, I can also tell you about decreasing or increasing recipes.
very interesting, Veronica
Admin
Quote: veronika555
Bakery / bread formula

Veronica, who is this formula for?
For bakeries?
For homemade bread lovers?

If we take as a basis, for example, water 60% to flour, then what if flour is raw, or dry?
What about the ratio of wheat and rye flour?
What to do if I make a batch with curdled whey, with the addition of eggs, cottage cheese, and so on ...

Your scheme will not work with such indicators
Even if we take only flour and water, you need to take into account the quality of the flour and its moisture content, how dry or wet the flour is.

And therefore, for us, home bakers, the usual standard bookmark is preferable according to this formula The amount of flour and other ingredients for making bread of various sizes with adjustment for flour-liquid balance when kneading dough.

veronika555
Admin, bakery formula is used by professionals and amateurs. From this formula, you can always recount American or English recipes. The result is always stable. For whole grain flour, we use 67% water. Milk, whey are equal to water. Dried fruits, grains, if they are not soaked, add to the flour. I’ll learn more about eggs and fat from the teacher. I am currently teaching at a Flemish bakery school in Belgium. All the recipes that we use during our studies in grams, I checked, converted into percentages. Everything is accurate. Nothing needs to be changed. We knead with our hands and bake 3 different breads per lesson. When kneading the dough, there should always be a bowl of water, about 10-15 grams. We learn to feel the dough, see the color change, the development of gluten.
Perhaps this formula will help someone.
Sorry for mistakes. I rarely write in my native language.
plasmo4ka
Quote: veronika555
If you are interested, then I can also tell you about decreasing or increasing recipes.
Veronica, very interesting! We look forward to continuing ...
Admin
Quote: veronika555
baking formula used by professionals and amateurs

Veronica, where do you bake bread in your group, in the oven or in a bread machine?
veronika555
Admin, in a professional oven.
Recalculation of the number of ingredients in the bread recipe. To help beginners.

Recalculation of the number of ingredients in the bread recipe. To help beginners.
Admin
Quote: veronika555
Admin, in a professional oven.

That's why I asked about pastries.
Kneading and dough quality for baking in a bread maker different from the oven.
For a bread machine, the formula for tight regulation in the percentage of flour and water will not be correct. A certain structure of the dough is important for the oven, for which we regulate the dough with a flour-liquid balance depending on the moisture content of the flour and the thickness of the liquid.

This can be seen in the topic The easiest white bread made from wheat flour

veronika555
Admin, I know because I started baking bread in a bread maker myself, according to your advice.
I think that on this forum people bake not only in bread makers, but also in ovens, so it will be interesting for them to learn about this formula (perhaps it was necessary to describe this formula in another topic).
Although as far as I can remember, Levine van Doorne applies this formula to the bread machine as well. An example of the book "Brood
uit eigen oven "," Meer brood uit egen oven "(kneading in a bread machine, in a food processor and by hand).
Admin
Quote: veronika555
An example of the book "Brood
uit eigen oven "," Meer brood uit egen oven "( batch in a bread maker, in a food processor and by hand).

Veronica, I will find fault with the words so the truth can be found faster.

When you first started proposing your formula, you had to write right away, for whom the formula works, where will we bake?
Since I have experience kneading dough in different ways, and baking in a x / oven and oven, then the question immediately arose - where will we bake? The oven will forgive any dough from steep to very soft, even on the hearth. With a x / stove, this number will not work!

Quote: ( batch in a bread maker, in a food processor and with your hands)
Are you talking ONLY ABOUT KNITTING? Where are we going to bake?
If only kneading in a x / oven, and baking, for example, in the oven is one conversation, any author's dough will do.
If baking is in a x / oven, I have already described the problem above.
veronika555
The formula works for oven baked goods. This is 100%.
You can knead in one of 3 ways.

Thank you for correcting))

PS what if this formula is suitable for hb. Need to try)))

veronika555
Increase or decrease a recipe using a baking formula.

First, we need to decide how many grams of flour we want to use.

Multiply the total weight of flour by the percentage of each ingredient and divide by 100.

Reducing example

We want to bake white bread and we have only 443g of flour, and in the recipe 500g (the recipe for white bread from the previous post about the baking formula
500gr. flour = 100%.
1.4% dry yeast
1.8% salt
3% w. oils
60% water)

443gr = 100%

443 × 100 ÷ 100 = 433gr. flour
443 × 1.4 ÷ 100 = 6.2gr. dry yeast
443 × 1.8 ÷ 100 = 7.8 g. salt
443 × 3 ÷ 100 = 13.3gr. sl. oils
443 × 60 ÷ 100 = 266gr. water

Example for magnification

We have 675gr. flour = 100%

675 × 100 ÷ 100 = 675gr. flour
675 × 1.4 ÷ 100 = 9.45 g. dry yeast
675 × 1.8 ÷ 100 = 12.15 g. salt
675 × 3 ÷ 100 = 20.25gr. sl. oils
675 × 60 ÷ 100 = 405gr. water

Well, for example, you want to bake 3 loaves of 600 gr.
You need 1800gr. test. With a baking formula, you can quickly calculate the ingredients you need to bake 3 loaves.

Baking formula for white bread:

one hundred%. Flour
1.4% dry yeast
1.8% salt
3% w. oils
60% water
Total 166.2%

Our dough consists of 166.2 parts (100 parts flour, 1.4 parts yeast, 8 parts salt, 3 parts butter and 60 parts water)

We need to divide the weight we want by the number of parts we ended up with.

1800÷166,2=10,83

Now we will use another formula, from which we will already get our 1800gr. test.

We multiply the resulting weight by the part of each ingredient.

10,8 ×100=1,083
10,8×1,4=15,16
10,8×1,8=19,5
10,8×3=32,49
10,8×60=649,8
Total = 1,799.95

The formulas are taken from the book by Levine van Doorne. I did the calculations myself. Hopefully no errors😀
space
Quote: veronika555
PS what if this formula is suitable for hb. Need to try)))
I am a beginner baker, I knead in HP, and bake in the oven
veronika555, Veronica, thank you very much
now I will copy both Tannins and your formulas))) and I will experiment
veronika555
Space, if you suddenly decide to bake bread in hp according to the baking formula, please write down the result))

Well, good results to you!
space
Quote: veronika555
if you suddenly decide to bake bread in hp according to the baking formula,
Veronica, I don't like bread in HP, I like the taste in the oven
But I don’t want to say anything, maybe I just don’t know how to bake bread in KhP, I cannot be called an experienced baker
plasmo4ka
veronika555, thank you very much!
Sergey58
Good day to all! I just recently bought a bread maker, I'm slowly getting used to it. There are many interesting recipes. BUT! How to reduce-increase the weight of ingredients is clear. Another thing is not clear. There is a recipe, it is indicated how many calories are in one hundred grams of the resulting bread, how many servings. And the size of the roll is not indicated for the recipe. I have Sinbo 4718, 750, 1000 and 1250 grams output. How to find out how many grams of finished product the recipe is !?
And how critical is it if I put 750 grams on the stove and the recipe at 1250?
Found on the same site the ratio of flour and baked goods. Thanks, I will try
Admin

To begin with, check the capabilities of your x / stove, the instructions indicate flour bookmarks and the weight of the finished bread. And there is an optimal level of flour in the dough, above which it is undesirable to bookmark.

Calculating the ratio of flour and weight of finished bread is easy. Flour makes up about 75% of the bread weight. For example, if you take 600 grams of flour, then the weight of the finished bread can be expected to be about 850-900 grams.

And vice versa: if the weight of the finished bread is 1000 grams, then you need to take flour about 750 grams.

The forum has a table The amount of flour and other ingredients for making bread of various sizes

Palych
Quote: Sergey58
How critical is it if I put 750 grams on the stove and the recipe at 1250?
For example, turn on the first, basic program and switch the size ... what are the total numbers. time?
I have differences 750 / 900gr. the baking time is reduced by 4 minutes, at 900g. - 55 min., And at 750g. - 51 minutes Always costs max. the size.

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