So I found this volume measurement-based Cream cheese bun recipe. I set out to just covert the formula to mass measurements, However, I was slightly uncomfortable with the assortment “more flour may be needed.” At that point, I set out to determine the baker percentage and hydration. At this point, it became crystal clear why the formula might need “more flour.” I determined (if my mathematics and assumptions are correct) over 90% hydration. I tweaked this on the front side for a more manageable 83% hydration.
My question is, am I justified in giving myself credit for the new bakers’ % formula? I did give credit for the inspiration to the blogger. Smile… Ha! Let’s see if this even works! Test bake #1 ETA 24hrs.