The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adjusting for soaker?

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Darwin's picture
Darwin

Adjusting for soaker?

Hi all,  

I baked a loaf today using the Tartine basic recipe and I added a cup of soaked Bob's 5 grain hot cereal for extra flavor/nutrients.  I squeezed out the excess water as best I could, but the wet grain made the dough a bit too wet.  Is there a way to properly compensate for the additional moister or is this a learn by experience thing? 

thanks 

wassisname's picture
wassisname

Experience helps a lot.  It's hard to get the hydration right with a whole grain soaker the first time out.  If you are working with a wet dough to begin with ( like Tartine dough) it becomes especially difficult.  I think the easiest way to deal with this is to hold back more of the water from the recipe until after you mix in the soaker, then see how the dough feels and add water as needed.  Once you've made the bread a time or two you'll have a better idea of how much water is needed and won't have to adjust so much after the fact.  Sounds like a good bread, by the way!

Marcus

Darwin's picture
Darwin

Good advice and it makes sense to me.  I should have thought through before hand.  Next time I might add it in for the autolyse step and hold back part of the water as you said.  The bread was good, not sure the soaker added much to the flavor.  The crust was nice and I finally got blisters, but the crust softened up after it cool down (on cooling rack)  I guess the loaves just had too much moisture. 

Thanks for your advise.

Don