Hi! I've recently gotten into higher-hydration breads, and tried to make what I think is a 100% hydration ciabatta.
The crumb turned out nicely shiny and gelatinous, and the crust was very thin, papery even
Pictures and recipe on my bizarre baking blog: http://www.violencebaguettesviolence.blogspot.com/
The point, though, is:
In various bread recipes, whole grain red wheat is called for. If I wanted to substitute white whole wheat, how do I calculate liquids to add. I assume hydration is different for different types of flour.
I'm a newbie, consumed with bread baking . . .
How do I figure out what the hydration % is of my starter. This is what I do. To 1/4 c. of active starter, I add 1/2 c. of water and 1 c. of bread flour. If I wanted to have a starter at 100% hydration, how would I adjust my feeding?
I wouldn't think so. I'm going to make a whole wheat sandwich bread and I want to try it with buttermilk. Would I use the same amount of buttermilk as I would water for a dough with 65% hydration. I think I would need more.
I've discovered and found this blog fascinating. I've taken some of the books discussed out of the library but do not have any on hand (going to buy The Bakers Apprentice this week) so please excuse the elementary nature of my question.
I have a question about the hydration of a pre-ferment. I realize that changing the hydration makes it either a biga or a poolish, but I don't care so much about the name as I do the result! I just made Hamelman's Rustic Bread with a few changes, and the family loved it. I doubled the ww (there's not that much to begin with), and used it in the pre-ferment instead of the final dough. It worked wonderfully, but I'd like to go a little further and up the ww % even further, maybe to 50% eventually.