The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hydration For 724 grams of Bread Flour

dablues's picture
dablues

Hydration For 724 grams of Bread Flour

What would you recommend for 724g of bread flour for hydration.  I keep changing by feel but would like to know what everyone thinks.  I like an open crumb but one that I can handle to shape.  Any input would be appreciated.

Abe's picture
Abe

Flour being used, location, handling skills etc. However I think 70% hydration is a nice percentage for an all bread flour recipe. What you can do is start off with 65% for the autolyse and add the extra 5% (or more if you like) depending on how the flour handles it and what you're comfortable with. 

So for 724g of bread flour I'd go for... 

470g water for the autolyse and keep an extra 37g to one side which can be added later if you wish. 

dablues's picture
dablues

Thanks for the info.  I use bread flour sometimes all-purpose but mostly bread.  I also do a poolish.  Think I'll try what you suggest.  Forgot to mention that I live in GA, and things change depending on the humidity, etc.  I've done high hydration but seem to go back to what I'm used to.