Hydration and baking method?
Could anybody help me to explain this:
- when I bake bread in a bread machine the dough hydration can be max. around 60% (i.e. to create a compact ball; at least in my experience - otherwise the bread falls in the middle ad has "ears"). Some said it was because the space was small and there was nor place for water to evaporate... But:
- why it is recommended to use much higher hydration for baking in the oven - even in a covered pot to get a nice oven spring?
I would also like to ask for a tip on a bread machine book for advanced baking - using preferments and sourdough, whole wheat, rye, explaininig how to adapt the individual program, converting recipes (e.g. if the mixing time recommended is 5minutes or a KA, what would that be for a bread machine with one / two blades...) With metric units if possible. There were some suggestions for European Rustic Breads or a book by Jennie Shapter but without futher details.