The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How do eggs and oil effect hydration?

MarkS's picture
MarkS

How do eggs and oil effect hydration?

If I make a recipe with 5% oil, will that add 5% to the total hydration? It is my understanding that the oil coats the flour and actually would prevent it from fully hydrating. With that in mind my initial though is that the oil doesn't effect the hydration at all, but rather makes the dough more "soupy". Is this correct? Also, how do eggs come into play here?


 


Thanks,


Mark

deblacksmith's picture
deblacksmith

I raise a similar question about a week ago -- oil doesn't added to hydration since it is not water.  Eggs on the other hand (whole eggs) are approx. 75 percent water and 25 percent solids so use use 75 percent by weight.  Look under Advanced Topics for that discussion.


Dave

MarkS's picture
MarkS

HOLY CRAP! 75% water?!? That would explain a whole lot! I made a recipe that is simply wonderful, but very wet. The recipe calls for 1000 grams of flour, 495 grams of water and 2 eggs (among other things). So instead of the 50% hydration I was going for, I'm almost at 60...


Thank you very much for the information! Looks like I need to make some changes...

deblacksmith's picture
deblacksmith

Mark, following up just a little bit more -- I usually add all of my "fat" either olive oil or melted butter, depending on the recipe, at the end of mixing.  In fact I hold out a small portion of the flour -- 5 to 10 percent and added that at the end of the mix.  Lately I have been making my mix either by hand or with the mixer and then letting it rest for 15 to 20 minutes before I add the oil or butter.  Seems to work better and I get a more open crumb.


Seems like your 50 % hydration would be a very very dry dough.  I never go below 65 % and most of the breads I have been making lately have been much high hydration -- high 60's to one today that was 80 %.  (a Ciabatta)


Dave

MarkS's picture
MarkS

What I'm working on is a hamburger bun recipe. At 57% hydration, the dough is difficult to form and when I brush the egg wash on after the final rise, the dough deflates. Oven spring brings it back up, but never to the original height. I'm thinking a slightly drier, stiffer dough will help with these two issues. It tastes wonderful and looks great with a nice, soft crust and crumb. It's just a pain in the butt to shape into balls.


This is the recipe:


Bread Flour 1000 grams


Water, 80°F 495 grams


Milk Powder 50 grams


Buttermilk Powder 50 grams


Salt 18 grams


Instant Yeast 18 grams


Sugar 90 grams


2 large eggs (approx. 102 grams)


Oil 90 grams


Dough Enhancer 12 grams