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.