February 28, 2010 - 12:14pm
%hydration of baked loaf
I wonder if anyone has checked this subject:
I am baking 100%spelt sourdough bread, that includes starter, spelt, water and salt.
The dough has 70% hydration. What should be the "right" %hydration of the baked loaf?
I get it from 45% to 55%.