Hydration: wateriness or liquidiness?
What words should be used to characterize a dough like this?
- Flour 100%
- Oil 80%
- Water 20%
(Obviously this "highly imaginative" example was invented just to illustrate and clarify the question. Hopefully nobody will get sidetracked into imagining mixing or baking anything so ludicrous:-)
Judging by how the gluten doesn't develop very much, it hasn't got much "wateriness". But it's very sloppy or even runny on the work surface; it has lots of "liquidiness". Would it be considered a low hydration dough or a high hydration dough? And is there some other word besides hydration to describe its other aspect?