oil & wheat bran, considered in hydration percentage?
When calculating dough's hydration percentage, do you take only the weight of water only, in relation to the weight of flour? or do you add up all liquids, including oil, in the equation? I ask because I noticed that some websites do not add oil's weight to water, and some add it. So which is correct?
On the other side, if a recipe calls for adding wheat bran in the dough, should we add its weight to the flour when we calculate the hydration percentage?