The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick multi-grain hydration question

Kingudaroad's picture
Kingudaroad

Quick multi-grain hydration question

 


When calculating the hydration percentage while using whole grains, do you add the amount of grains to the amount of flour or simply divide the water by the flour omitting the grains?


 


Keith

janij's picture
janij

I really like Hamelman's multigrain recipe.  So I play with it a lot.  When I do multigrain, I am thinking you are asking about how the soaker water effects the overall hydration, I pick a hydration for the dough.  Normally about 68%.  The I pick what percent of grain i want to use.  Normally 20-30%  Then I make the saoker at 100% hydration and do not include that water in the formula.  It works for me.  I know that is not how you should do it, but it works for me.

Kingudaroad's picture
Kingudaroad

Thank you for that. I was doing a recipe that was 81 percent using my formula. I'm goin for it! Thanks again.


 


 


 

janij's picture
janij

how it goes!


Jani