How to correctly compose and write down the recipe for wheat bread

[How to draw up and write down the recipe correctly WHEAT bread for posting on the forum]

How to draw up and write down the recipe correctly WHEAT bread for posting on the forum

In order for your recipe to be read correctly, beautifully and clearly by all bakers, I propose to arrange its content, recipe as follows - then I give examples of design

[How to write a simple recipe]

How to write a simple recipe

1. Wheat flour - 450 grams
2. Drinking water - 300 ml.
3. Vegetable oil - 2 tbsp. l.
4. Coarse salt - 1.5 tsp.
5. White sugar - 2 tbsp. l.
6. Yeast SAF-moment - 1.5 tsp.

COMMENT:
1. The list of ingredients is listed in the order of the ingredients for baking bread: flour, water (liquid), salt, sugar, yeast. The first are flour and liquid.

2. Flour - specifies the type of wheat flour, bakery, premium, 1-2 grades, durum, etc., including the types of flour and their quantity.

3. Liquid - we write down by types of liquid and liquid ingredients, water, oil

4. Salt - iodized salt, fine, coarse, etc., this is important for the taste of the finished bread, and one teaspoon of fine and coarse salt weighs differently.

5. Sugar - white, brown, etc., the taste envies the type of sugar, and sometimes the color of the finished bread, and sugar weighs differently.

6. Yeast - dry, pressed, instant, active, long, etc., the weight and taste of the bread depend on the yeast, and they affect the rise of the dough in different ways.

Why do we put flour and liquid next to each other?

1. It is always convenient to add the weight of flour, especially when several types of wheat flour, and different flours take different amounts of water (liquid).

2. It is always convenient to add the amount of liquid in the dough, even approximately, even if water and honey, oil have different degrees of viscosity - this will help to orientate in the total amount of liquid in the dough.

3. It is always convenient to compare the amount of flour and liquid, compare it with the Standards of the Forum, your own experience on the balance of flour / liquid, which will allow you to correctly adjust the bun already at the stage of reading the bread recipe proposed by the author.

[The order of writing a complex recipe (example) - option 1:]

The order of writing a complex recipe (example) - option 1:

1. Wheat flour - 200 grams
2. Wheat flour of the 1st grade - 200 grams
3. Dry kvass SAF - 1 tbsp. l.
4. Red rye malt - 1 tbsp. l.
5. Water - 90 ml
6. Beer dark - 150 ml
7. Vegetable oil, gochichnoe - 2 tbsp. l
8. Buckwheat honey - 2 tbsp. l.
9. Applesauce - 50 grams
9. Coarse salt - 1.5 tsp
10. Yeast SAF-moment - 1.5 tsp
11. Instant chicory - 0.5-1 tbsp. l
12. Spices for bread - 1.5 tsp.

COMMENT:
1. we list wheat flour, 1st grade flour, dry kvass, malt - these are dry dough ingredients that require a certain amount of liquid to dissolve and swell. Therefore, to control the flour / liquid balance, it is necessary to add these components 200 + 200 + 15 + 15 = 430 grams of dry substances that need to be dissolved and raised.

2. we list alongside the amount of liquid ingredients, and those thick, which dissolve when heated and rubbed, and thereby increase the amount of liquid in the dough. Therefore, to control the flour / liquid balance, it is necessary to add these components 90 + 150 + 30 (oil) + 30 (honey) +45 (an apple contains up to 90% juice) = 345 ml. ABOUT!

3. Now it is easy to calculate the flour / liquid balance according to forum standards, or by your own, and thereby avoid low-quality dough and finished bread.

4. In such a complex dough recipe, we also follow the principle of flour / liquid / salt / sugar / yeast.

5. the last to indicate various additives in the dough: chicory, spices. And it is advisable to make a comment on what these spices are, what they give, how to use them.A comment should be left not next to the name of the additives in the recipe, but below, outside the recipe, in separate text.

[The order of writing a complex recipe (for example Wheat bread on ripe dough) - option 2:]

The order of writing a complex recipe (for example Wheat bread on ripe dough) - option 2:

For ripe dough:
Wheat baking flour - 125 g
Plain water - 85 g
Fine salt - 2.5 g
Fresh yeast -2.5 g

For the main test:
Wheat baking flour -500 g
Plain water - 340 g
Fine salt - 10 g
Fresh yeast -10 g
Ripe dough - 200 g
COMMENT:
1. the recipe is based on the stages of dough kneading - dough (ripe dough) and the main dough. This scheme makes it possible to accurately select the amount of ingredients for each stage of kneading the dough.

2. Within each stage, the recipe is also conveniently structured according to the components of the dough.

3. comments on ingredients, mixing, preparation stages are carried out directly in the Preparation section itself.

[wheat flour]

TO HELP BAKERY:

1. About properties wheat flour read here:
Wheat flour in Russia, types, varieties, properties
Classification and grade of Russian and imported flour, their interchangeability
How to determine the quality of flour and grain

2. From what we will bake bread, read here Ingredients for making bread

I want to bake, but I'm afraid it won't work. I am afraid to take on this business! Mom bakes delicious bread)))

I want to bake, but I'm afraid it won't work. I am afraid to take on this business! Mom bakes delicious bread)))

We start from here:
UNDERSTANDING BREAD IN HOMEMADE BREAD
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Good luck!

I am all with my own weight of loaves It is easier for me as a beginner if they write the weight of a loaf set on HP, not M, L or XL, but in grams of 500 g, 750 g. etc. And it's easier to understand when they write the weight of additives (salt, sugar, yeast) in spoons. Although it is possible to convert the weight from grams to spoons, it is more convenient to use spoons.