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How do I measure bread of 400g ingredients before baking to produce 400g loaf

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0

I want to bake bread of 400g in a warm temeperature climate in Kenya, 35--40 degrees Celcius,

First can someone help me with correct proportion of the ingredients for a 400g loaf,

Secondly, I if am to use milk powder do I mix it with water first or to the flour directly?

The on temperatures, in my place it's warm and hot normally @38++ temperatures, will I still proof the dough ?

Any help will assist with thanks

baking bread

share|improve this question

edited 9 mins ago

Joe

61.9k11108315

asked 23 mins ago

Kevin OngigeKevin Ongige

1

New contributor

Kevin Ongige is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  I would assume that the finished weight would be near the weight of the dry ingredients, but there'd still be some moisture left in the bread.
  
  – Joe
  8 mins ago
  

  
  
  
  

add a comment | 

0

I want to bake bread of 400g in a warm temeperature climate in Kenya, 35--40 degrees Celcius,

First can someone help me with correct proportion of the ingredients for a 400g loaf,

Secondly, I if am to use milk powder do I mix it with water first or to the flour directly?

The on temperatures, in my place it's warm and hot normally @38++ temperatures, will I still proof the dough ?

Any help will assist with thanks

baking bread

share|improve this question

edited 9 mins ago

Joe

61.9k11108315

asked 23 mins ago

Kevin OngigeKevin Ongige

1

New contributor

Kevin Ongige is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  I would assume that the finished weight would be near the weight of the dry ingredients, but there'd still be some moisture left in the bread.
  
  – Joe
  8 mins ago
  

  
  
  
  

add a comment | 

I want to bake bread of 400g in a warm temeperature climate in Kenya, 35--40 degrees Celcius,

First can someone help me with correct proportion of the ingredients for a 400g loaf,

Secondly, I if am to use milk powder do I mix it with water first or to the flour directly?

The on temperatures, in my place it's warm and hot normally @38++ temperatures, will I still proof the dough ?

Any help will assist with thanks

baking bread

share|improve this question

edited 9 mins ago

Joe

61.9k11108315

asked 23 mins ago

Kevin OngigeKevin Ongige

1

New contributor

Kevin Ongige is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 9 mins ago

Joe

61.9k11108315

asked 23 mins ago

Kevin OngigeKevin Ongige

1

New contributor

Kevin Ongige is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 9 mins ago

Joe

61.9k11108315

asked 23 mins ago

Kevin OngigeKevin Ongige

1

New contributor

Kevin Ongige is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

edited 9 mins ago

Joe

61.9k11108315

edited 9 mins ago

Joe

61.9k11108315

asked 23 mins ago

Kevin OngigeKevin Ongige

1

New contributor

Kevin Ongige is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 23 mins ago

Kevin OngigeKevin Ongige

1