The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hydration

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Justkneadit's picture

Moisture Content

August 26, 2012 - 6:27am -- Justkneadit
Forums: 

I have two questions about hydration or moisture content.

1) I am from the Tampa Bay area and once I combine all of my ingredients to make the dough I always have to add more water or what ever I am using, is that ok?

2) My other question is that once I have a dough formed and I put a little too much water in the dough can I continue to add flour as I need to obtained the desired moisture content?

Just an amateur baker trying to bake some good bread. Thanks.

boshek's picture

Advice on wetness, shapelessness, guminess and self-critiquing

June 29, 2012 - 5:01pm -- boshek
Forums: 

Hi fellow Fresh Loafers. I've been sponging info off this wonderful site for some time now and been baking my own bread for about 6 months. Recently I've had some trouble with my doughs (although to be fair these questions have always niggled at the back of my mind) and despite more and more reading, I seem to be getting worse and worse results. So finally I decided to post and ask for some advice.

hornedfox's picture

Variation of pain rustique

June 8, 2012 - 6:18am -- hornedfox

I want to make a variation of the Hamelman pain rustique recipe. I love the flavour of the bread but I want to add 5 grains. The grains I use need a bit of soaking. My question is how can I adjust the recipe so that the dough doesnt turn into a sloppy mess. The water I use to soak the grains do I deduct this from the final dough? or adjust in some other way

 

thanks

 

Ian

Schola's picture

Hydration of a starter

February 19, 2012 - 6:00am -- Schola
Forums: 

How can you work out what is the hydration of your leaven? I made my normal sourdough recipe the other day but used a mixture of flours to use up opened packets.  This time the slashes did not open up well and the bottom of the loaf had a big tear in it. Could the starter have been too wet? I do this as a hobby in a domestic kitchen and have to fit the process round my other kitchen activities and I don't have digital scales. So far I have been quite successful in my measuring/weighing/guess work. 

Any help would be appreciated thanks.

flyingbaker's picture

All purpose to whole wheat hydration convertion.

January 31, 2012 - 7:56pm -- flyingbaker
Forums: 

I've been scowering the web comparing recipies that use all purpose flour on the one hand and whole wheat on the other other. I also found a post that seem to explain that when you convert from all purpose you use the same amout of flour but add 5 teaspoons of water for each cup of flour you use.

All these figures and recipies seem to indicate that you should increase the hydration from all purpose to whole wheat at about 8% for baked breads. Does this make sense? If I mill my own wheat does that change the ratio any?

Thanks for any insight

SCruz's picture

Why different starter hydrations

December 29, 2011 - 4:45pm -- SCruz

Is there a reason to make starter at one hydration or another, meaning that aside from it changing how much flour and water is used in a formulation, does the crumb or taste vary if the starter is at 50% hydration as compared to 100%? What is the effect of using stiff starter instead of liquid, or vice versa?

Jerry

cmulder's picture

Hydration content considering other ingredients?

October 2, 2011 - 8:33pm -- cmulder
Forums: 

I understand that hydration percentage is important and it varies with type of bread. But how do you calculate it considering other ingredients. For example, For example I have a recipe that requires flour, oats, wheat germ, gluten, maple syrup, oil, cinnamon, buttermilk plus salt and yeast. I want to cut the recipe in half or to one-third. I know you can't just mathematically cut everything. So how do you calculate hydration levels considering other ingredients.

kristakoets's picture

baker's math and leaven percentages

July 13, 2011 - 1:01pm -- kristakoets

Hi all,

Two questions for all you experts :-)

#1 Regarding baker's percentages....For my Desem-type loaf (not made per Laurel...my own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is 10g....is my overall hydro  81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?

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