The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to calculate 75% hydration?

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npsmama's picture
npsmama

How to calculate 75% hydration?

This is probably a daft question but I'm new...

 

I was hoping to make the NY No Knead bread but with 75% hydration.

 

do these figures look right?

 

In grams

600g flour

450g water

12g salt

1/4 ts yeast

 

 

 

JMonkey's picture
JMonkey

You're spot-on correct! Good luck with the recipe. I'm going to try it again this weekend, myself ... with a few enhancements.

npsmama's picture
npsmama

Thanks

 

Does using wholewheat flour make a difference?

 

Surely it does, as ww 'drinks' more, doesn't it? 

JMonkey's picture
JMonkey

Ah yes, it makes a very big difference indeed. When I'm making 100% whole wheat sandwich bread, I start at 75% hydration, but often go a bit higher. At that hydration, the dough is very tacky, but not quite sticky and it holds its shape well. It feels a lot like French bread dough, actually.

If you look in the gianormous  NYT technique thread, you'll see a photo of a big brown pancake somewhere about the middle. That's my attempt -- I went for 93% hydration, which was apparently high. If I were to try it again, I think I'd go for 80-85% hydration with whole wheat. I was disappointed in the results, so I'll be really interested to see how yours goes.

One thing to keep in mind, though, is that I grind my own flour, which might make it a bit "thirstier" than store bought whole wheat flour. 

Good luck!

npsmama's picture
npsmama

JMonkey-

I tried the NYT bread with 1lb 3oz homeground wholewheat and 3oz AP flour.

Very nice taste.

Crumb gummy but that may be due to salt problems. 

npsmama's picture
npsmama

this go I've gone for 100% white flour bc I don't feel like experimenting.

 

But I'd love to perfect this technique with 100% wholewheat - I grind my own flour too. 

The Novice's picture
The Novice

Hydration is the Ratio between the liquids and flour.

450/600=0.75 which us equal to 75%.