Quote from: George on December 14, 2012, 10:17 AM

Quote from: Aussie Mick on December 14, 2012, 02:30 AM
I'm not up for question or debate George.

Perhaps a (any) forum isn't the right place for you, then. I thought the whole point is based on debate.

Given you won't answer my question, I rest my case.

you are not having a debate George! you are baiting, nice 1

here's how they turned out with only 6 hours rest.
next time i make them i will take the hydration up to 67%
cheers mick.

Quote from: George on December 13, 2012, 10:35 PM

Quote from: stevejet66 on December 13, 2012, 10:21 PM
thankyou for that appreciated, have to sort my camera out.

Then why post another oversized image?! Its not your camera, for a start. You need to convert the images before uploading them to the forum!

And we wonder why people stop posting!

Quote from: martinvic on December 14, 2012, 12:13 AM

Quote from: h4ppy-chris on December 13, 2012, 09:21 AM
10000g s/r flour         100%
5 med 5eggs=280g         2.6%
150g salt                1.5%
150g sugar               1.5%
800g yogurt              8.0%
250ml milk               2.5%
5200ml water            52%

This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.

500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

will let you know how it turns out.

Chris, where did you get the actual amounts of water (5200ml /260g) from, to make this scaled version of Micks recipe?
Sorry only asking because I couldn't see an actual amount of water given by Mick in his OP.

Cheers
Martin

Because i make bread Martin i sort of know what hydration is needed. so i add up the hydration percentage that is known, then work out what water is needed to get to the hydration level needed.

Quote from: Stephen Lindsay on December 13, 2012, 05:18 PM
Chris, sorry for this daft question but does 260g water mean you actually weigh it?

yes SL i do weigh it, it is more accurate  as SS says

Quote from: Secret Santa on December 13, 2012, 06:51 PM

Quote from: Stephen Lindsay on December 13, 2012, 05:18 PM
Chris, sorry for this daft question but does 260g water mean you actually weigh it?

It doesn't really matter because 1mL=1g, so it's 260g or 260mL.

ken i just got a menu though the door and it as Chicken Tikka Khatmandu (1st time i have ever seen it on a menu)
this is what it says.
A dish from the tips of the Himalayas, cooked with tomato, cucumber, coriander, garam masala, curry spices & yoghurt paste.

here you go Rob http://vimeo.com/mikestyne/videos
all chewys vids.

thanks mick for taking the time to post the recipe.

just made the dough
i had to add 40g more water to get the dough right, taking the hydration to 65%
i have altered the recipe on here, so you don't need to add anything.

10000g s/r flour         100%
5 med 5eggs=280g         2.6%
150g salt                1.5%
150g sugar               1.5%
800g yogurt              8.0%
250ml milk               2.5%
5200ml water            52%

This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.

500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

will let you know how it turns out.