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Jeffrey Hamelman, "Bread"

Jeffrey Hamelman, "Bread" is a tier 3 source on AskedWell — Named-practitioner reference. Expert authors with editorial-level credibility. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

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  1. how long does… · baking

    How long does bread dough take to proof?

    Bread dough needs 1–2 hours bulk fermentation and 30–90 minutes final proof at 75°F (24°C). Cold proof in fridge extends to 12–24 hours for flavor development.

    Why we cite it here: Industry-standard reference with detailed bulk + final proof tables

  2. what ratio of… · baking

    What is the right hydration ratio for sourdough bread?

    Standard sourdough hydration is 70–80% (water-to-flour weight). Beginners: 65–70% (easier to handle). Open-crumb artisan: 75–85%. Above 85% (high-hydration / "ciabatta-style"): requires advanced technique.

    Why we cite it here: Industry-standard reference with detailed hydration percentages by bread style

  3. what ratio of… · baking

    What is the basic flour to water ratio for bread?

    Standard yeasted bread is ~5:3 flour to water by weight (60-65% hydration). Lean bread (no oil/eggs): 65-70% hydration. Enriched (brioche, challah): 50-60% hydration. Pizza/ciabatta: 70-80%.

    Why we cite it here: Industry-standard reference with hydration percentages for every bread style

  4. what temperature for… · baking

    What temperature should I bake bread at?

    Standard yeasted bread bakes at 375-425°F (190-220°C). Specific styles: French bread + sourdough 450-475°F · Brioche + enriched dough 350-375°F · Pizza 500-550°F · Whole wheat 350-375°F · Quick breads 325-350°F.

    Why we cite it here: Industry-standard reference with bread-type temperature tables

  5. what ratio of… · baking

    What is the ratio of yeast to flour in bread?

    Standard ratio: 1% yeast by flour weight (bakers percent). For 500g flour: 5g instant yeast (~1.5 tsp) or 6g active dry. Cold/slow ferment: 0.2-0.5% yeast for 12-24 hr rise. Sweet/enriched dough: 1.5-2% yeast (sugar slows yeast). Sourdough: replaces commercial yeast entirely (10-20% starter).

    Why we cite it here: Pro-baker reference for yeast quantities across bread types

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