September 24, 2013 - 5:50am
Trying to understand different %'s of hydration when making bialys
I started making bialys again after about 3-4 months and boy did I miss them. Somebody had sent me their recipe with the water to flour hydration like 68-70%. I've been using along 55% water to flour. Trying to understand when you use say 55%, 60% and 68% hyrdration water to flour, what does that do the final product of the bialy. The higher you go will it be much softer light or chewy? or the opposite. Any help is greatly appreciated. Thanks, HL