The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wet ingredients.

eyeball's picture

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. 


breadsong's picture

I became aware of this table, prepared by the US Dept of Agriculture, that shows the water content of various foods:

(beets page 2, squash page 25)

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

eyeball's picture

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