October 6, 2013 - 5:10am
% hydration for wholemeal flour
Hi all
I've recently tried Richard Bertinet's white dough with 73% hydration - I enjoyed experimenting with the slap and fold technique (not sure my downstairs neighbours felt the same though!). Could anyone suggest what % hydration I should use for the following: 100% wholemeal flour; 50/50 wholemeal/strong white?
Cheers
Michael