The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Water absorption

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welling's picture

Bourke Street Bakery Book

March 28, 2010 - 4:03am -- welling
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I'm not a professional baker but i have been successfully baking as an amateur for a couple of years now. In this time I have learned a few basics, such as that strong white flour can absorb water of 60% of the flour weight (approximately). That is, 3/8 water to 5/8 flour. I know that this is flour dependent, but only within a couple of percent.

Mini Oven's picture

Water absorption

April 7, 2008 - 9:27pm -- Mini Oven
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Just found a gem of a tip:

"The more protein a flour contains, the more water it absorbs.  Flours can vary more than 20% in their ability to absorb moisture." 

 

Meaning.... when substituting flours in a recipe, you will need more or less water (moisture) if you use a flour with a different protein content!  

Mini O 

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