How much to hang in grams or milliliters

["HOW MUCH TO HANG IN GRAMS"]

"HOW MUCH TO HANG IN GRAMS"

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 is obtained: 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 get a quality product, despite our best efforts.

It is important to do something else - strictly observe the proportions, not go beyond certain ratios:

a) All dry additives, insoluble: onions, cheese, cottage cheese, spices - together should not exceed half a glass in volume for every two glasses of liquid in the dough.
Otherwise, it will be difficult for the dough to rise well.

b) Fats, oils should not exceed half a glass for each glass of liquid (water, milk), otherwise the dough will be dry, thinned.

c) Eggs should not be added to bread dough at all, because they impart fragility and rigidity to the dough. Therefore, eggs are mainly belonging to confectionery dough, which has different laws.

d) Milk makes the dough fluffier, softer, gives it elasticity, firmness. But they should not be overused: it should always be less than water, or half with water, otherwise the dough will be difficult to bake.
Milk bread should always be made in small sizes: the smaller the milk bun, the easier it is to bake.

Try not to reduce the water, but take it exactly as much as required by the recipe, or as much as you need (but within the ratio of the amount of all products)

And add flour - at first, almost all, leave 50-70 grams, and add the rest of the flour gradually until you get the desired bun within the time of kneading the dough.

In this case, it may turn out that either you have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view.

As a result, you will not have a shortage-overflow situation, which will be revealed only after the bread is ready, when the dome has already fallen.

Tanya, thanks, as always, very useful information!

[Irisha]

Irisha, to your health!