The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hydration

GabrielLeung1's picture

Calculating hydration when oil and water are in a formula

September 16, 2009 - 11:52pm -- GabrielLeung1
Forums: 

Calculating hydration is at its simplest dividing the mass of the flour by the mass of the water. But this simple definition falls apart when complex formulas with many different liquids are analyzed for their hydrations.

My question is this: How does one account for oil's affect on hydration?

Darkstar's picture
Darkstar

Well it's been since I first found TheFreshLoaf in 2006 that I posted to my bread blog. Up until recently I hadn't had much time or energy to do much baking. Couple that with my love of crusty breads and whole wheat and my wife likes non-crusty, white breads and all the married folk can understand how this variable can decrease the amount of bread time for Jason. Well I had the time recently and wanted something to challenge me and get me back in the swing of baking so I scanned the site and decided on Floyd's Pain sur Poolish recipe.

 

I don't have much experience with working high-hydration dough but the best way to learn is to do so I dove right in. I guess I was feeling cocky from finally ordering and reading BBA but I felt I could handle it or add enough flour to make it a lower hydration loaf. :)

 

I followed the recipe to the letter with minor variations caused by the weather and temperature in the Chicago area recently (freaking cold). I am pleased and proud to have turned out a lovely boule and to have achieved a crisp crust with a creamy interior; both firsts for me as I usually bake enriched breads. I was doubly pleased and proud when my wife came home and not only tried my bread but actually liked it! I quickly made another poolish and baked up a second batch the next day for around-the-office gifting this time making two smaller boules for my usual "bread-head" and a newly discovered loaf-lover. The picture below was taken of the crumb from one of the smaller loaves my "bread-head" friend devoured. I thanked her for photographing it before it was all gone.

 

Darkstar's Daily Bread

 

I got sidetracked after I baked this as my sourdough starter became ready to bake with and I made this same recipe with a cup of starter in place of some of the flour and all of the yeast. I used pieces of info from JMonkey's lesson Squeeze more sour from your sourdough and other suggestions from another site to make a very, VERY tasty loaf. I plan on doing this again to photograph as my wife and I decimated the sourdough loaf before I could take pictures of it.

 

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