Tip - Adjusting Dough Hydration
We often read about different flours absorbing more or less water. For sure, whole grains are super thirsty. Hydration of 90 - 100% are not uncommon.
Here is an idea that may interest you.
Let's say we have a very wet formula using mostly white flour that calls for 80%. That sounds scary high to me. So, on my spreadsheet there will be 2 entries for liquids. The first will be water, say 74%. Directly under that entry will be "Hold Out Water" and that will show 6%. Total water is still 80%. BUT the Hold Out Water will be weighed out the put into a separate bowl and covered with plastic wrap with the indicated weight of the water. See Image below for an example.
The dough is mixed with 74% of water, then if the dough seems too dry you can use some of the water out of the Hold Out Water bowl. After the dough has been adjusted to your satisfaction, weigh the remaining water in the bowl and subtract that from the total Hold Out water, in this case 59 grams. Add the weight of the water used from the bowl with the weight of the 74% of water. You can now calculate your preferred hydration for that particular dough.
Danny
Good idea putting it as two different lines in the spreadsheet. This also works if you are doing bassinage/double hydration (where you mix the dough at a lower hydration to develop strength, then add water later to get a wetter dough).
Good point about the double hydration. Putting the water on 2 lines is a great reminder for me. It gives the option of going full hydration if needed but doesn’t demand you do so.
I bet most people does realize this. Figuring a slight percentage change is simple. Let’s say the total flour is 450 grams. Divide 450 by 100 to get 4.5. So for each 1% change in hydration, add or subtract 4.5 grams of water to make small changes. Or take 450 and move 2 decimal places to the left to get 4.50 . Take for another example, 368g flour = 3.68g. So, to add 2% increase in water add 3.68 x 2 = 7.38g (rounded to 7 grams).
Danny
Great tip, I am working on the CB today and did this with the holdout water.
Benny