The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Formula Confusion

Appleseeed's picture
Appleseeed

Formula Confusion

My homebrewer father and I decided to combine our passions by conducting two overnight soaks, one being a sacharization mash of a blend of brewing barley grains, the other being a sour mash, which we then used in the bread. Following is the recipe we used resulting in a a dough that feels completely acceptable and reasonably hydrated, as if it were 55 to 65% hydrated. The formula shows just under 40%. Any thoughts other than that we misrecorded? Could it be the gelatinization of the grains in the sach mash?

Sacc Mash  gm 
0.5Brown14.170.48%
1Debittered28.350.96%
0.25Choc7.090.24%
1.5White Wheat42.521.45%
1.5Pale42.521.45%
14.5Water411.0713.99%
19.25   
    
Sour Mash   
5.3Water150.255.11%
2Acidulated56.701.93%
7.3   
    
Dough   
57Bread Flour1615.9255.00%
1.23Salt34.871.19%
0.5Yeast14.170.48%
18.36Water520.5017.72%
77.09   
    
103.64 2938.14100.00%

 

MangoChutney's picture
MangoChutney

... aren't normal mathematical percentages. Baker's percentages use the total flour as 100%, and compare everything else to that.

Water: 1081.82 g
Flour: 1615.92 g

1081.82/1615.92 = 67% hydration.

I did not count the malted grains, but even if you do, it is still 60% hydration.