What are you baking today (2026)?

Z-Cook

I made my kimmelweck today from this recipe. I find, yet again, that dough recipes without weights are a pita. I probably added another 1/4 cup of flour, easy, to keep from having a gloopy mess. To do again I'd decrease the water by 1/4 cup. The dough was too wet for a new razor to cut the slits...

Anyhow:
1000061853.jpg
 
Barriehie said:
Z-Cook

I made my kimmelweck today from this recipe. I find, yet again, that dough recipes without weights are a pita. I probably added another 1/4 cup of flour, easy, to keep from having a gloopy mess. To do again I'd decrease the water by 1/4 cup. The dough was too wet for a new razor to cut the slits...

Anyhow:View attachment 141096
Click to expand...
Yep...
Going by weight is the way to go.
The rolls do look nice though
 
Barriehie said:
Z-Cook

I made my kimmelweck today from this recipe. I find, yet again, that dough recipes without weights are a pita. I probably added another 1/4 cup of flour, easy, to keep from having a gloopy mess. To do again I'd decrease the water by 1/4 cup. The dough was too wet for a new razor to cut the slits...

Anyhow:View attachment 141096
Click to expand...
They came out really well!
You were right to add flour - the recipe comes to +- 72% hydration bc of the egg whites. - very wet as you say
Adding +-30g/1/4c flour (460g total) lowers that to abt 66% hydration which is a good general purpose hydration imo.

This is my conversion to weight/metric as written:

21⁄2 teaspoons active dry yeast (1envelope) = 3g×2.5= 8g
1 cup water, lukewarm = 240g
2 tablespoons vegetable oil = 30g
1 tablespoon sugar = 12g
1⁄2 tablespoon salt 1.5tsp or half for fine salt
teaspoon honey or 1 teaspoon barley malt syrup
2 large egg whites @ abt 33g ea = 66g
3 - 3 1⁄4 cups bread flour (preferably high-gluten) @ 140g per cup = 420g

1 tablespoon water = 15g
coarse salt, and caraway seed, for sprinkling

 If you add 30g flour, you get 460g flour to 306 liquid(240g water +66g egg whites) = +- 66% hydration

Pretty much what I use for my brioche rolls - I use one lrg egg in the mix

I don't think you need to get silly precise - a good consistent ballpark is good.
 
Z-Cook said:
They came out really well!
You were right to add flour - the recipe comes to +- 72% hydration bc of the egg whites. - very wet as you say
Adding +-30g/1/4c flour (460g total) lowers that to abt 66% hydration which is a good general purpose hydration imo.

This is my conversion to weight/metric as written:

21⁄2 teaspoons active dry yeast (1envelope) = 3g×2.5= 8g
1 cup water, lukewarm = 240g
2 tablespoons vegetable oil = 30g
1 tablespoon sugar = 12g
1⁄2 tablespoon salt 1.5tsp or half for fine salt
teaspoon honey or 1 teaspoon barley malt syrup
2 large egg whites @ abt 33g ea = 66g
3 - 3 1⁄4 cups bread flour (preferably high-gluten) @ 140g per cup = 420g

1 tablespoon water = 15g
coarse salt, and caraway seed, for sprinkling

 If you add 30g flour, you get 460g flour to 306 liquid(240g water +66g egg whites) = +- 66% hydration

Pretty much what I use for my brioche rolls - I use one lrg egg in the mix

I don't think you need to get silly precise - a good consistent ballpark is good.
Click to expand...
Thank you. They're pretty good too, I've had 2 already. 🤤

Did you factor in the snow we're having??? 😅
 
Barriehie said:
Thank you. They're pretty good too, I've had 2 already. 🤤
and
Did you factor in the snow we're having??? 😅
Click to expand...
👍
BTW, I've found that it's not wetter dough that gives a better rise (gives more/bigger holes tho as in pizza and ciabatta etc) but more yeast (the 2.5 tsp in this recipe does that) plus eggs help IMO.
 
You must log in or register to reply here.
Back
Top Bottom