Calculating hydration when oil and water are in a formula
Calculating hydration is at its simplest dividing the mass of the flour by the mass of the water. But this simple definition falls apart when complex formulas with many different liquids are analyzed for their hydrations.
My question is this: How does one account for oil's affect on hydration?
Hydration can be observed in the amount of gluten that develops after flour and water have been combined and worked. Gluten forms because water unsoluble proteins within the flour bind together within the dough in an attempt to avoid the water molecules as much as possible (I think). If this is true, oil should also affect hydration because it should have the ability to attract the gluten forming proteins due to the gluten forming protein's attempt to avoid water.
I've not found any instruction calculating hydrations when ingredients other then water add to the hydration of the dough. What I have been doing however, is adding the mass of oil to the mass of water in order to determine the hydration. With more complicated hydrating ingredients, like eggs, I have absolutely no idea how to calculate hydration.
This is the question I'd like to pose to the community: How do you calculate hydration when ingredients other then water are contributing to the hydration of a dough?