June 2, 2016 - 9:55pm
brioche hydration
hi,
is there a computation rule of the brioche doughs wich gives the rate of hydration of this dough, according to the amount of fat it contains ?
ex:
no fat:
we can hydrate at the maximum capacity of the flour: 0 butter : 56% hydration
20% fat:
we should hydrate it with a maximum of 47% hydration
so, to resume, the question is mathematical relation between fat and hydration
thank you
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Fat content should not be considered totally as water. If you look at butter, for example, usually contains 82% fat and 18% water. Same with eggs: egg yolk is basicly fat and egg white is almost 90% water.
hi,
yes, i know this :), but the question is:
is there a way to adjust hydration rate depending of the amount of fat ?
more fat we have and unless hydration we need to have.... what is the calculation between them ?
When I make brioche I dont really care about how much hydration I have. Just use a high protein flour. If I make a typical french brioche, with 500 grams of butter per kilo of flour and a lot of eggs, then I almost dont add water or milk. If I make a lighter brioche more like a sweet bread, with less content of butter and other fats, then I add more liquid.
There probably is a maximum practical hydration for brioche dough, because both the fat and the water make it difficult to develop the gluten. I suspect that it hasn't been explored, though, because there's no real reason to make very wet brioche doughs.
you know a site or articles that speak of the technical information on this topic?