I am interested in how to handle eggs (whole) in determining the percentage of hydration in a dough.  This is what I have assumed.  Looking at information on eggs they appear to be approx. 25 percent solids and 75 liquid.  So I have assumed that by using 75 % of the weight of the eggs and adding it to the weight of water I can calculate a realistic percentage of hydration.  Is this correct?  Does it make sense?

Now how about the fat in a dough, I have assumed it is not part of the hydration.  Like wise I have assumed that Baker's dry milk is not part of the flour that you use to calculate the 100 percent.

I know at the end of the day the above is not important if the bread comes out the way you want and tastes good.  On the other hand I would like to be able to discuss these correctly when talking with others on TFL.

Dave

I'm working on a hamburger bun recipe. I know, there are many available, but I'm using this as an excuse to teach myself baker's percentages.

What I'm trying to achieve is a soft bun with a high rise, light and airy crumb that tastes good and browns nicely. So far, my attempts have been less than successful. I can get a good rise, but the bread is dense, the crust is white and it doesn't have much flavor. I let it rise at room temperature for two hours prior to shaping and 1 1/2 hours before baking. It is mixed and kneaded in a Kitchen Aid stand mixer.

This is the formula I've come up with so far (the last time I've made it):

bread flour 600g 100%
water 300g 50%
milk 90g 15%
salt 12g 2%
instant yeast 12g 2%
buttermilk powder 12g 2%

This is probably the sixth variation I've done. I figure that the high hydration is causing some problems and it sure makes it harder to shape the buns, so I'm reducing it by 10%. I thought that the buttermilk would add flavor, but it did not, so I'm taking it out. I'm adding sugar for flavor and to aid the yeast. I also thought I'd try a long, slow rise, so I'm cutting the yeast by half and will let it proof for at least 12 hours.

What I'm left with is this:

bread flour 600g 100%
water 210g 35%
milk 120g 20%
salt 12g 2%
instant yeast 6g 1%
sugar 12g 2%

Will this help and what, if any, improvements can I do to achieve my goal? This is the first recipe I have ever tried to develop on my own, but I've been baking bread for more than a decade. I understand the basics, but this is new territory. Any help will be greatly appreciated.

Thanks,

Mark