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Vertex
Lesson
One durable vertex in the hypergraph: its properties, and every edge incident to it.
- Kind
- Lesson
- Id
- lesn-8bb92ceea563803…
- Props
- 16
- Edges
- 0
Properties
| Key | Value |
|---|---|
body | Bakers write formulas with the flour as 100% and everything else as a percentage of the flour's weight. It lets you compare two breads at a glance and scale either to any size.
The course loaf:
- Bread flour, 450 g (90%)
- Whole wheat flour, 50 g (10%)
- Water, 375 g (75%)
- Ripe levain, 100 g (20%)
- Fine sea salt, 10 g (2%)
Total flour is 500 g, so every percentage is the ingredient's weight divided by 500. The dough weighs 985 g and bakes to a loaf of about 850 g.
One refinement. The levain is itself half flour and half water, so the dough really holds 550 g of flour and 425 g of water. Its true hydration is 425 ÷ 550, a little over 77%. When someone's "75%" dough feels wetter than yours, this is usually why.
Salt stays near 2% in almost every bread there is. Below 1.8% the loaf tastes flat and ferments fast; above 2.2% it tastes salty and ferments slowly. |
content_kind | text |
content_ref | null |
course_id | course-a2f621eb91c66d28b19b044d2a35bdfb |
created_ts_ms | 1791172838446 |
duration_seconds | 600 |
id | lesn-8bb92ceea5638030e8c0bc516dc90665 |
max_attempts | null |
module_id | cmod-ed0b7e2960c227862a2f2e1562db30d1 |
order_index | 0 |
pass_percent | null |
release_after_days | null |
release_at_ms | null |
requires | [] |
title | Baker's percentages |
updated_ts_ms | 1791190341413 |
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