Baker's percentage when using eggs
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.