The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wet ingredients.

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eyeball's picture
eyeball

Wet ingredients.

Hi to everyone here!

I'm a UK based amateur baker and love making bread by hand. I have recently been experimenting with some flavoured breads such as butternut squash and pancetta and my latest creation, beetroot bread.

Obviously, using ingredients with a high moisture content makes the dough quite wet so I was wondering if there is a method of roughly calculating the reduction in liquid needed to keep the dough workable. I usually work at 70% hydration. 

Thanks!

breadsong's picture
breadsong

Hello,
I became aware of this table, prepared by the US Dept of Agriculture, that shows the water content of various foods:
https://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR24/nutrlist/sr24a255.pdf

(beets page 2, squash page 25)

Hope this helps. Your breads sound lovely!
:^) breadsong

eyeball's picture
eyeball

Brilliant breadsong, thanks very much! This will help a great deal :)