Do the steel cut oats in porridge count toward "flour" in baker's percentage?
I'm venturing into unfamiliar territory. Just when I think I get it, I am confused.
I am making an oatmeal bread that has cooked steelcut oats (porridge) and also rolled oats as an additive. To properly account for the percentages, I should add the grams of flour,flax,steelcut oats (dry) that made the porridge and the rolled oats (dry weight) that were soaked in milk. All the liquids they were soaked in or cooked in get put into the hydration weight.
Do I have that correct? I guess I have trouble believing it because when I add this recipe up, it comes out to 480g "flour"(WW flour,Bread flour,steelcut oats,rolled oats,flax) and 488g liquid (milk,water). I know the dough was high hydration but I didn't think it was that high.
Another affirmation needed-Oil and brown sugar are not added into either calculation,correct?