hydration and chia question
Hello.
How should I deal with the water added to chia (or others seeds) and then added to the dough? I thought it would not alter the final hydration as the water should be absorbed by the chia (it's said to absorb 12 times it's mass in water). But the result I'm getting point in the other way.
I've being adding chia, soaked in water, 4 times it's weight, to my 70% hydration white dough. It worked, the dough becomes harder to deal with, but I've being thinking that was only because the jelly chia would make the dough harder anyway.
Now I tried adding the same stuff to my 80% hd (60%WW) dough, and the dough becomes completely slack. I baked it in a tin, and got a good bread from it. But I started to think that the water added together with the chia is counting in total hydration. Is that so? Should I reduce initial water when adding soaked seeds?
Thanks
ps. I only tried chia that has this particular jellification property, so the water, can't be drained. The whole stuff becomes a jelly mass that wouldn't drain. I imagine that other seeds, drained, would behave differently...
v.