[{"content":"Serving Size:\nIdeal Recipe Dough Category Ingredient Weight Volume Dry Base T7in ferkha 1.5kg Smid 1.5kg Fat Samne ba2ra el haloub 60g Zebde 1.5kg Extras Ma7lab 5g 1 male32a zghire Jozt el tib 2g (0.25 7abbe) 0.5 mal32a zghire Miske 1g (1 packet da2 ma3 1 male32it sekar zghire) 1 packet de2oun ma3 male32 Mazaher 80g - 120g Mawared 80g - 120g Filling (Tamer) Ingredient Weight Volume Tamer 2kg (Mfa2a) Zebde 35g 1 mal3a2a zghire Ma7lab 2g 0.25 male32a zghire Jozt el tib 2 barchit nakze bi ras l male32a Mazaher 20g 0.25 fenjen ahwe Mawared 20g 0.25 fenjen ahwe Filling (Festou2) Ingredient Weight Volume Festou2 halabe (mathoun 3al khechne) 0.5kg Sekar 1.25 cups Mazaher 1.5 male32a kbire Mawared Filling (Joz) Ingredient Weight Volume Joz (mathoun 3al khechne) 0.5kg Loz (mathoun 3al khechne) 150g Liquid Prep Dawid l samne wl zebde sawa Khaliyoun yeberdo 3al ekhir Zid nos kamiyit l mazaher wl mawared w trok l be2e la tene nhar Dry Prep Nkhol l t7in wl raweyi7 sawa\n3ajen 1 Frekoun w farfetoun khalliyoun yekhdo ba3ed Ghattiyoun bi war2it naylon lez2a 3a wejjoun bala ma ta2eloun (mafiyoun khamire) la tene nhar l soboh max (12-24 hours) Tamer Mlok l tamer la yen3amo Zid 3layoun khbaroun ma3 l zebde l fetra Mlekoun zyede la yekhdo ba3ed Ghatiyou bi war2it naylon w raye7oul la tene nhar Bl 2idek bl may w mlekoun chway Ka3zeloun w soffoun 3a saniye (~14g) 3ajen 2 Mn ba3ed ma yerte7o zid be2e l mazaher wl mawared w frekoun khalik 3am bt zid mawared w mazaher la ysirometl l 3ajin w yenna2aro balaa yoforto. W 2eza ba3ed ma akhado sir zid mawared mch mazaher la2ann bya3te ta3me morra. Bass ou3a tzid ktir ahsan ma yerkho ktir Fik t7ot 92g water 4g sekar 6g khamire Ballich tek3ik w 7ot nos l khamire bass tbalich tene batch zid l be2e Khabez Khbezoun bass la yekhdo nakzit lon 3al wejj w deghre chiloun 200 ","date":"2024-03-24T10:24:00Z","permalink":"/blog/maamoul/","title":"Maamoul"},{"content":"Serving Size: ~250-300pcs\nIdeal Recipe Category Ingredient Weight Volume Dry Base T7in fa2ech 4kg Baking Powder 55g Khamire 40g Sekar 1.8kg Liquid Base 7alib 1.5l Fat Samne ba2ra l 7aloub 500g Zayt nabete 100g Zebde 600g Extras Joz el tib 2 pcs (10g) Barech 7amoud 2 pcs Ma7lab 50g Liquid Prep Dawib l samne wl zebde 3a nar khafife Tafe l nar la yeftaro Dawib l sekkar bl 7alib ma3 l zayt, bass khalle rakwit 7alib lal khamire (zid l sekar chway chway la2an eza 7attaytoun kelloun bt sir so3be ydoubo, bl akhas eza l 7alibet msa23in, max bass ydoubo l aktariye zidoun 3al zebde wl samne 3a nar khafife) Zid l samne wl zebde 3al 7alib Ntoroun la yeftaro kermel l khamire (aw dawib l khamire bi chwayit 7alib la yfouro) Dry Prep Nkhol klchi nechif ma3 l raweyi7\n3ajen 3rok klchi bass la yekhdo ba3ed (w zid chwayt t7in la ybatlo ylaz2o bl jat) Salleboun Ghattiyoun bi war2it naylon lez2a 3a wejjoun w ta2eloun la tene nhar l soboh max (8-12 hours) Ka33ekoun w soffoun bl sawane Khabez Hamme l foron 180-200C Khbezoun bl dor mn awal saniye ka33akta laykouno rte7o chway Chiloun bass yenefkho w anja2 ye7marro ","date":"2024-03-23T22:40:00Z","permalink":"/blog/kaak/","title":"Kaak"},{"content":"Serving Size:\nIdeal Recipe Experiments Category Ingredient Exp A Helen Dry Base Flour 100% 100% Salt 2% 2.4% Yeast 2% 0.7% Liquid Base Water 75% 70% Fat Olive Oil 2% 2% Category Ingredient Weight Percentage Dry Base Flour 500g Salt 10g 2% Yeast 10g 2% Liquid Base Water 375g 75% Fat Olive Oil 10g (in dough) 20g (in pan) 2% Feedback Experiment Feedback Exp A Dough was only bulk fermented once and baked which made the bread very dense and chewy (more like cake). This is due to the fact that bubbles and air need to be built over many kneading and rest cycles with the kneading getting more delicate with time (slap and fold in bowl → stretch and fold → coil fold) Exp A’ Ingredients were mixed fully, autolyse for 30 min to make slap and fold in bowl easier for 10 min until smooth dough or stretch and fold every 30 min if dough too wet. Then bulk ferment for 3 hours. Then coil fold in pan and rest for 2 hours. The result is way lighter and bubbly but flavor is a bit chewy Helen Since we’re using less yeast which should provide a slower ferment we get better flavor but since yeast is reduced you need to build more the dough strength over many stretch and folds before the bulk ferments which takes too much time not worth it ","date":"2024-03-22T10:19:00Z","permalink":"/blog/focaccia/","title":"Focaccia"},{"content":"Serving Size:\nIdeal Recipe Category Ingredient Weight Volume Dry Base Flour 150g Ferkha 13g Necha / 7ayalla 10g Sekkar 10g Khamire 4g Liquid Base May 225g Extras Ma7lab 4g Jozt el tib 2g 7amoud l laymoun 7 7abbat 7 7abbat 3ajen Prep Raye7oun chi se3ten la yenefkho 2liyoun Ater (Syrup) Ingredient Weight Volume Sekar 2 cups May 1 cup Hamda nos Mazaher chwayit Mawared chwayit Ater Prep Ghliyoun ma3 nos hamda la ma yeskaro Awwal ma yeghlo tfi 3anoun 7ot no2tit mazaher w mawared Trekoun yeberdo ","date":"2024-01-02T21:15:00Z","permalink":"/blog/ouwaymat/","title":"Ouwaymat"},{"content":"Serving Size: 6 pcs\nIdeal Recipe Category Ingredient Weight Volume Dry Base Flour 150g 1 cup Sugar 25g 1.5 tbsp Liquid Base Milk 236ml 1 cup Water Lal terkheye chway Egg 2 pcs 2 pcs Fat Oil 14ml 1 tbsp Possible Alternative Recipes Replace XXX With XXX Ingredient Weight Volume Replace XXX With XXX and XXX Ingredient Weight Volume Experiments Category Ingredient JW Dry Base Flour 150g Sugar 25g Liquid Base Milk 236ml Egg 2 pcs Fat Oil 14ml Feedback Experiment Feedback JW Flavorfull and ideal as a first recipe ","date":"2023-12-19T23:10:00Z","permalink":"/blog/crepe/","title":"Crepe"},{"content":"Serving Size: 12 Waffles\nIdeal Recipe Category Ingredient Weight Volume Dry Base Flour 300g 2 cup Sugar 45g 3 tbsp Salt 4g 1 tsp Baking Powder 15g 1 tbsp Liquid Base Milk 480ml 2 cup Egg 2 pcs 2 pcs Fat Butter (melted) 107g - 170g 1/2 cup - 3/4 cup Extras Vanilla 5g 1 tsp Possible Alternative Recipes Replace Butter With Oil Ingredient Weight Volume Oil 118ml 1/2 cup Replace Butter With a Butter-Oil Mix Ingredient Weight Volume Butter (melted) 54g 1/4 cup Oil 87g 1/3 cup Experiments Category Ingredient Fadia JW Fadia (rev 1) Fadia (rev 2) Fadia (rev 3) Fadia (rev 4) Dry Base Flour 300g 300g 300g 300g 300g 300g Sugar 15g 45g 45g 45g 45g 45g Salt 1g 4g 4g 4g 4g 4g Baking Powder 15g 15g 15g 15g 15g 15g Liquid Base Milk 480ml 240ml 480ml 236ml 480ml 480ml Buttermilk 120ml 236ml Egg 2 pcs 2 pcs 2 pcs 2 pcs 2 pcs 2 pcs Egg Yolk 1 pcs Fat Butter (melted) 170g 107g - 170g 54g Oil 118ml 118ml 118ml 87g Extras Vanilla 5g 5g 5g 5g 5g 5g Feedback Experiment Feedback Fadia Basic, no major flavor, rely on topping JW Too many ingredients Fadia (rev 1) Using the ingredients of the Fadia recipe but with JW measurements. Bit better than basic, since a little sweeter Fadia (rev 2) Same as Fadia (rev 1) but with a mix of milk and buttermilk. No real difference. Buttermilk didn\u0026rsquo;t add a lot of flavor Fadia (rev 3) Replace the oil with butter. Major flavor change with rich taste due to butter Fadia (rev 4) Basic, even if it has butter percentage. Butter percentage can be experimented ","date":"2023-12-19T20:43:00Z","permalink":"/blog/waffles/","title":"Waffles"},{"content":"How It All Started I\u0026rsquo;m creating this blog to first, remind future me of why I chose to spend so much time and effort developing this hobby, and second, to document and track my progress as well as any notes and tips that I experience throughout this journey. So whenever you forget why you started baking, and why you chose it as your hobby, please read this post.\nBadde yek tetzakkar ma3e lamma kent tou3a l soboh 3a settak l 3omra 75 sene, we3e 3al 5 wej l daw la te3joun w tekhbouz 2atyab mna2ish bayd b2awarma, kechk, zaatar. Aw lamma ykoun sarla yawmen bt na22ich maamoul w kaak, w 2adde enta bt koun mcha7ri2 yokhlas l syem la tekeloun 3al 3id. Aw kamen ri7it l ale li btekhnou2 bl bayt 3al ghtas lamma tkoun 3am te2le maakron w ouwaymet.\nHawde kelloun mch 3am zakrak fiyoun la 7assisak bl zanb, bass badde yek tetzakkar adde kenit tonbosit lamma kenit tes2alna w tontour n2ella eza taybin, w adde kenit ton2ohir lamma ma yotla3o 3a zaw2a ma3 2enno henne bi kouno bi jannino bass chakel l knefe ma 3ajaba aw l kaaket 2a2sa chway mn l 3ede. W zyede 3an hek, adde kenit t7eb t2ella khalline se3dik aw 3almine ma3ik.\nFa 3raf 2enno l hadaf l assese men kl hal machrou3 houwwe enno tcherik l 3elam l bte3nilak bl chi li 3am ta3emlo law kif ma toli3, metel ma settak be2yit kl 7ayeta techteghil bl roghom mn kel machekela l so7iyye 3a charet enno kenit techteghil la tobsotna: That\u0026rsquo;s the whole point.\nThe Structure Now that I\u0026rsquo;ve went through the motivation for writing this blog, I want to try developing a template that I\u0026rsquo;ll try to follow in all upcomming posts.\nWhy Do I Need A Template? I\u0026rsquo;ve discussed above how helping out my teta was the reason I started baking in the first place. But what I failed to mention was how frustrating it is to try and learn recipes and proper techniques from someone who has spent her entire life baking by feel and not by exact measurements. So phrases like chwayit mele7, sir zid may chway chway la tsir l 3ajine mni7a, and heh ttalla3 hek bt 2arris l 3ajine were a couple of many expressions that made no sense to me at the beginning.\nAlthough I\u0026rsquo;ve realized that baking by feel is a skill one must learn and develop, as the amazing feeling of getting a good bake without using a scale or any specific measurements makes you feel like you actually understand the properties of the dough and the baking process on an internal level. But this technique has the downside of not being able to easily experiment with variations on recipes, since you won\u0026rsquo;t be able to accurately compare recipe modifications and understand the reason for the change in the final product.\nThis is why I\u0026rsquo;m creating a system that will easily allow me to compare recipes and different types of baked goods. To note that, this template will surely evolve and get optimized as necessary over time.\nTemplate Since one of the main purposes of this blog is to keep track of recipes, each post will include a table containing all the optimal specifications of a given recipe for quick access. Also, as I experiment with new tweeks on a given recipe, a column will be added to the table with the modification to that recipe.\nThe table will include the below basic properties, as well as any other miscellaneous notes:\nIngredient measurements by weight and volume, although weight measurements are preferred (explanation comming soon), both metrics will be listed Hydration rate of the dough (explanation comming soon) Flour type distrbution, if multiple types of flour are used Oven baking specifications, including: temperature, steam, baking time, etc. For instance, this would be an example of a table for a recipe where I experimented with two different hydration levels:\nExperiment A Experiment B Ingredients Total 696g 696g White Flour 274g 274g Brown Flour 134g 134g Water 250g 300g Sugar 13g 13g Olive Oil 17g 17g Salt 8g 8g Flour Type Distribution Total 408g 408g White Flour 67% 67% Brown Flour 33% 33% Hydration Rate 61% 73% Oven Specs Temperature 200°C 200°C Steam Yes No Baking Time 30-40 minutes 30-40 minutes Following the above mentioned table, the post will proceed by listing a high level breakdown of the recipe, formated as a gantt chart, showing the typical progression of the recipe progression. This chart would look something like this:\ngantt dateFormat DD-HH:mm axisFormat Day%e-%I:%M title Example Bread Timeline section Preparation Heat Water :prep1, 01-08:00, 10m Mix Ingredients :prep2, 01-08:00, 10m Check Yeast\t:prep3, after prep2, 10m Knead Dough\t:prep4, after prep3, 10m section Resting First Rest\t:rest1, after prep4, 2h Second Rest\t:rest2, after shape2, 1h section Shaping Pre Shape\t:shape1, after rest1, 30m Final Shape\t:shape2, after shape1, 10m section Baking Baking\t:bake1, after rest2, 1hAnd finally, the post will include any notes that I have on each experiment and on the recipe in general.\n","date":"2020-12-27T21:51:03Z","permalink":"/blog/yawmiyet-khebbez-part-0-preface/","title":"Yawmiyet Khebbez (Part 0): Preface"},{"content":"The Recipe Experiment A Experiment B Ingredients Total NA White Flour 2.5 cups Brown Flour 0.5 cups Water 1 cup Sugar 1 tbsp Olive Oil 1 tbsp Salt 1 tsp Yeast 2 tsp Flour Type Distribution Total NA White Flour 83% Brown Flour 17% Hydration Rate 63% Oven Specs Temperature Max Temp Baking Time Until puff and a bit brown The Timeline gantt dateFormat DD-HH:mm axisFormat Day%e-%I:%M title Khebez Arabe Timeline (~3h 45min) section Preparation Heat Water :prep1, 01-08:00, 10m Mix Ingredients :prep2, 01-08:00, 10m Check Yeast\t:prep3, after prep2, 10m Knead Dough\t:prep4, after prep3, 10m section Resting Rest\t:rest1, after prep4, 2h section Shaping Pre Shape\t:shape1, after rest1, 15m Final Shape\t:shape2, after shape1, 1h section Baking Baking\t:bake1, after shape1, 1hNotes Exploring Hydration Rates Let\u0026rsquo;s first define the below variables:\n1 cup = 236mL Water: 1 cup = 250g White Flour: 1 cup ~ 132g Brown Flour: 1 cup ~ 127g TL;DR: The hydration rate can\u0026rsquo;t be computed with volume measurements since 1 cup of water is not equivalent to 1 cup of flour.\nIf we take for example both experiment A and experiment B of the above pita bread recipe, and assume for simplicity that the weight of white flour and brown flour is the same, we get the below hydration rate calculations:\nUsing Volume: $\\frac{\\text{1 cup Water}}{\\text{3 cups Flour}} * 100 = 33%$ Using Weight: $\\frac{\\text{250g Water}}{\\text{3 * 132g Flour}} * 100 = 63%$ Unfortunately, I had to learn this the hard way when trying to experiment with higher hydration rates for the pita bread recipe (experiment B). This is what happened:\nThe initial recipe (experiment A) was prepared using volume measurements, so I though I could compute the hydration rate with volume measurements which was computed to be 33% (as shown above). I then decided to experiment with a hydration rate of 60% by performing the following calculation to get the number of cups of water that I should use:\n$$ \\frac{\\text{x cup Water}}{\\text{3 cups Flour}} = 60\\% \\Rightarrow x = 1.8 \\approx 2\\;cups\\;Water $$So using the above calculation, the resulting dough was way too sticky and took forever to knead even after adding additional flour. After adding more flour gradually and kneading fo even more time, the final shaped dough was very delicate and teared constantly and easily while rolling, resulting in pitas that don\u0026rsquo;t puff up as well in the oven.\nAfter going through my calculations and redoing them using weight measurements instead of volume, the reason experiment B turned out like it did became apparent as seen in the new weight-based hydration rate:\nExperiment A: $\\frac{\\text{1 cup Water}}{\\text{3 cups Flour}}*100 \\Leftrightarrow \\frac{\\text{250g Water}}{\\text{3 * 132g Flour}}*100 = 63%$ Experiment B: $\\frac{\\text{2 cup Water}}{\\text{3 cups Flour}}100 \\Leftrightarrow \\frac{\\text{500g Water}}{3\\text{132g Flour}}*100 = 126%$ So, it turned out that the original recipe (experiment A) was already 63% not 33% hydration, and I was experimenting (experiment B) with 126% hydration which is way too much for pita bread.\nAs a conclusion, you should always use weight measurements to compute hydration rates, and also, whenever you want to convert from weight to volume measurements and vice versa, make sure to note the density of the ingredient since $\\rho = \\frac{m}{V}$, so for example:\nFor water, the density is $997kg/m^3$, so 1Kg of water is equivalent to $\\frac{m}{\\rho} = \\frac{1kg}{997kg/m^3} = 0.001m^3 = 1L$ For flour, the density is on average $0.593g/cm^3$, so 1Kg of water is equivalent to $\\frac{m}{\\rho} = \\frac{1000g}{0.593g/cm^3} = 1686cm^3 = 1.686L$ Using the above density formula you can get a rough estimate on the volumetric to weight ratio of any ingredient. To note that, some variability will apply in the real world due to the hundreds of variables that could affect density, such as, humidity, temperature, flour type, whether you sift your flour or not, etc.\nUsing the above density formula you can get a rough estimate on the volumetric to weight ratio of any ingredient. To note that, some variability will apply in the real world due to the hundreds of variables that could affect density, such as, humidity, temperature, flour type, whether you sift your flour or not, etc.\n","date":"2020-12-27T21:51:03Z","permalink":"/blog/yawmiyet-khebbez-part-1-khebez-arabe-pita-bread-%D8%A7%D9%84%D8%AE%D8%A8%D8%B2-%D8%A7%D9%84%D8%B9%D8%B1%D8%A8%D9%8A/","title":"Yawmiyet Khebbez (Part 1): Khebez Arabe (Pita Bread) - الخبز العربي"}]