April 30, 2021 - 10:53am
How does Oil and Honey affect Hydration
Today, I baked a new formula. I thought the dough would be too wet considering the hydration, including the milk, oil, and honey came to 72.5%. But the dough was very dry, actually IMO too much so. It felt like ~62-65%.
How do the following affect hydration?
- NOTE - since hydration technically pertains to water content, I am more interested in how the actual dough feels. For example oil, it is 100% fat, but it does affect the “feel” of the dough.
- milk 65%
- oil 5%
- honey 2.5%
Total Formula
- 260 g 1% Milk* 65%
- 6 g Instant Dry Yeast (about 1 packet) 1.5%
- 8 g Diastatic Malt powder (optional) 2%
- 400 g Bread Flour (all-purpose works too) 100%
- 10 g Honey (or sugar) 2.5%
- 20 g Olive Oil 5%
- 8 g Salt 2%
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According to How Baking Works by Paula Figoni, milk is 88% water and honey is 83% solids (=17% water). 65*0.88+2.5*0.17 = 57.625.
Thanks, JL. I never considered the milk portion. Now things add up.
What about the hydration concerning the 5% oil?
oil is 100% fat. The function of fats is to provide tenderness (=shortening).
I guess that would make the dough feel like it has more water in it, maybe.
Thanks JL. I edited the OP since you pointed out the fact that oil has no water. I am more interested in how the dough “feels” and behaves when manipulated. So, even if a dough had an actual hydration of 65%, it would feel much more supple if it contained a high percentage of oil.
I appreciate your help.