Bread Recipe With Math

Calculations

# This recipe needs quite some time,
# but it is simple and needs only _2 minutes_ of kneading.

# how much flower do you have / how much do you want to use?
# (numbox will use math to adjust the recipe)
howMuchFlourAvailable = 530 g 

# 1. Create the POOLISH and let it rest for around 24 hours if possible

# 2. Create the dough mix it for 1 minute, leave it for 2 hours


# - preheat oven (including dutch oven) to 
250 degC to degF
# 3. put dough on to floured parchment paper
# 4. cut if needed
# 5. slap a bit to get rid of big bubbles
# 6. fold from outside to middle
# 7. turn over and scar top
# 8. put dough (including cut parchment paper) into the dutch oven (with top) 
# - bake for 15 minutes
# remove the top 
# - bake until golden brown (20 min)


 
howMuchFlourNeededForOriginialRecipe = 150 g + 400 g + 50 g
howManyBreads = howMuchFlourAvailable / howMuchFlourNeededForOriginialRecipe

## POOLISH INGREDIENTS
# 1. Water (room temperature)
150 grams * howManyBreads

# 2. Tiny pinch of yeast (about 30-50 granules)

# 3. Bread flour
150 grams * howManyBreads


## DOUGH INGREDIENTS

# warm water
250 grams * howManyBreads
30 degC to degF

# instant yeast - (2/3 tablespoon)
2 grams * howManyBreads

# ripe poolish (see instructions above)
300 grams * howManyBreads

# salt - (2 1/2 tsp) 
12 grams * howManyBreads

# bread flour
400 grams * howManyBreads

# whole wheat flour
50 grams * howManyBreads