? Lehman

[gdimarca]

Tom,
I saw your post from last week for a dough recipe.
Neil;
Here is a procedure that I’ve succesfully used, and it provides a great flavored crust too.
Flour 100%
Salt 1.75%
Sugar 2%
Oil or Shortening 3%
Yeast (Instant Dry Yeast) 0.5%
Water: 55% (65F/18.3C)

Is that based on 50lbs of Flour?
If yes are you only putting in 3% or 24oz of Vegetable Oil and
14 oz of sugar?
Am I figuring correctly? If yes it seems low for a batch. Is there a point when adding too much of a certain ingredient has a diminishing effect on the dough?

Thanks for your input

 

[Tom_Lehmann]

To calculate the ingredient weights using your handy calculator, enter the flour weight, then press “X” then enter the percent of the ingredient that you want the weight for and press"%" and read the weight in the display window. Example: 50 X 1.75 press the “%” key and read 0.875 pounds in the window (0.875 X 16 = 14-ounces. Another one: 50 X 3 press the “%” key and read 1.5-pounds in the display window (1.5 X 16 = 24-ounces) repeat for each ingredient. You can plug in any flour weight and your dough formula will always remain in balance when using this method.
Tom Lehmann/The Dough Doctor