Formula weights
The formulas listed here are [often] represented in Bakers Percents – that is, flour is always 100%. To determine ingredient weight when percentage figures are given, simply multiply the flour weight by the percentage figure. For example, flour weighing 18 pounds, salt 2%, sugar 8%, shortening 12% would calculate out as follows:
| Flour Weight |
x |
% |
= |
Ingredient Measurement |
| 18 |
x |
.02 |
= |
.36 lb or about 5.25 ounces |
| 18 |
x |
.08 |
= |
1.44 lb or about 1 lb, 7 – ¾ ounces |
| 18 |
x |
.12 |
= |
2.16 lb or about 2 lbs, 2 ounces |
Crust Cuts
Cuts on hearth-type breads should be no more than approximately ¼” deep. Cuts too deep will cause loaf volume loss. Cuts not deep enough will cause loaves to burst or rupture. (Serving a loaf of bread fitted with a truss is a no-no).
Cuts on Rye bread should be across the proofed loaf. Cuts on other types of hearth breads (Vienna, French) should be across the loaf, but angled slightly.
Italian breads should be cut at the length of the loaf slightly off center with the knife angled upward slightly.
Steam
Steam is necessary for quality hearth-type brad. If steam is available and used, it should be reduced when loaves begin to color and are fully expanded. If a steam oven is not available, consider:
- Brushing the top of the loaf with water
- Using a spray bottle, spray water in the oven chamber (not recommended for convection ovens)
- Placing a shallow pan of water on the bottom of the oven
Lack of sufficient steam could cause bursting and rupture.
Yeast Note: our formulas call for compressed yeast. If instant or active dry yeasts are used, reduce the amount by 50%
