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?