Does anyone know of an estimate for how much to increase dough hydration when you add whole grains? For example, if I want to change a formula from 25% WW to 40%?
According to Hamelman's book it suggests that moving from a 11.5% to a 12.5% flour would require about 3% more water.
When subbing Whole Wheat for AP add 14g water for every 56.5 of flour. P. Reinhart
So, is that 3% per amount of higher protein flour?
Help me through this :)
If I have 700g TF @ 70% = 490g h2o. If I make 40% of that flour WW, I have 280g WW. A 3% increase on 280 is 14.7g h2o. A 3% inc. on 700=21.
If I add 14g h20 per 56.5g flour, I add 70g h2o. That would make dough 80%.
I am sitting in the waiting room at the car dealer so I don't have Hamelman at hand, but I suspect that the 3% would take you from 70% to 73% (if you were moving all of the flour from 11.5% protein to 12.5% protein). If your white flour is at 11.5% and your WW is at 12.5%, and you are substituting WW for 40% of the white, then you might increase the water by 40% x 3% or 1.2% and you would be at 71.2% hydration. If your WW is actually lower protein than your white flour, it would go the other direction.
I would be inclined to run a batch at 70% and see how it comes out, then make 1% hydration adjustments in whichever direction is indicated until it came out the way I wanted it.
What are the protein levels of the flours you plan to use?
AP about 11.7 & WW 12.5
I would go with the 21g extra water. Then make adjustments for the next bake if need be.
Did you decide this based on the protein levels?
Thanks everyone, I will begin my new formula!
Yes, based on protein levels. Just remember not all proteins produce good gluten. Flours from different mills with the same protein levels can perform differently.