modifying liquids/flavors, how to calculate changes?
So, not sure how many remember me from my disatrous first thread here, but I've come a ways since... I have been successfully doing the first lesson a lot, adding little bits here and there (lemon zest, cinnamon, etc.).
Now, I got a couple ingredients that I have thought about using but not sure what to do yet. Besides, I don't have much of anything under my belt besides the lesson 1 loaves and failed expirements. I'm going to be melting down chocolate chips, and cooking that up with some amaretto and a pinch of cinnamon. It's a good flavor I've used on some meats sparingly before.
My first thought was to make a glaze and spread that out over the loaf after it's done baking. However, for the little amount of liquid needed compared to how much I will be mixing of it, about 95% would go to waste. If I use it in the dough, I have to calculate out stuff for new hydration right? I've seen it in other recipes/discussions, but never knew much about how to get there.
Just by going with what I know, if I am looking to modify this, how would I modify water amount or flour amount to incorporate about 3/4 -> 1 cup of the liquid mix so it spreads out flavor to the whole loaf:
**Sorry I don't know weights**
3 cups ap flour
1 1/4 cups warm water (1/4 for yeast act.)
1/8 cup sugar (for yeast act.)
1 package active dry yeast
2 tsp salt