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Message: [QUOTE="Norcalbaker59, post: 35362, member: 2340"] There is no standard to convert a bread recipe into an enriched dough. There’s so many different types of enriched though so it really comes down to what it is you want to bake. Challah contains egg and oil. Oil contains zero water in it. But egg has water. Brioche contains egg, milk, butter, all three contain considerable amount of water. So converting the bread recipe to brioche is going to be dramatically different from challah. Panettone is similar to brioche in many ways. But usually contains significantly more egg yolk. So it’s going to have a different standard. But I think you’re just confusing yourself by thinking you can convert any bread recipe into an enriched. The approach is to study recipes of the different types of enriched dough. You begin to see the ratio ranges of each type of dough. While recipes for the same type of enriched doughs may have some variation on ratios, there’s going to be upper and lower limits for each ingredient. Once you understand the ratios for that particular type of dough you don’t necessarily need a recipe. For instance my piecrust “recipe” reads: 1” = 15g flour Method: rough puff pastry Flour 1.00 <10% protein Butter .80 Water .28 Salt .01 Sugar .07 My blueberry muffin reads 375°F 20 min Method: creaming Flour 1.0 10% protein, malted Baking powder .05 Baking soda .02 Salt .01 Sugar .67 Butter .38 Egg .33 Buttermilk .80 Vanilla .05 Blueberries .80 - 1.0 Streusel topping 1:1:1:1 flour, almond flour, butter, sugar Water to moisten Check any piecrust recipe and blueberry muffin recipe, and you’ll see that the ratios I use are pretty close to the vast majority of recipes out there. So the key is not to try to take your bread recipe and turn it into challah or brioche, but study the different types of doughs you want to make and learn the upper/lower ratios. There is no standard formula that you can apply because every dough and batter has different ingredients in different ratios in order to achieve a certain flavor and characteristics unique to the final product. In culinary classes you learn and study the different categories of baked goods based on those characteristics. In a module on laminated doughs you’re not going to be looking at bread. And it’s because students need to understand the ratios and the ingredients that go into laminated doughs to create its unique characteristics. They don’t teach students to convert bread recipes into croissants. [/QUOTE]

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