November 30, 2006 - 9:17am
How to calculate 75% hydration?
This is probably a daft question but I'm new...
I was hoping to make the NY No Knead bread but with 75% hydration.
do these figures look right?
In grams
600g flour
450g water
12g salt
1/4 ts yeast
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You're spot-on correct! Good luck with the recipe. I'm going to try it again this weekend, myself ... with a few enhancements.
Thanks
Does using wholewheat flour make a difference?
Surely it does, as ww 'drinks' more, doesn't it?
Ah yes, it makes a very big difference indeed. When I'm making 100% whole wheat sandwich bread, I start at 75% hydration, but often go a bit higher. At that hydration, the dough is very tacky, but not quite sticky and it holds its shape well. It feels a lot like French bread dough, actually.
If you look in the gianormous NYT technique thread, you'll see a photo of a big brown pancake somewhere about the middle. That's my attempt -- I went for 93% hydration, which was apparently high. If I were to try it again, I think I'd go for 80-85% hydration with whole wheat. I was disappointed in the results, so I'll be really interested to see how yours goes.
One thing to keep in mind, though, is that I grind my own flour, which might make it a bit "thirstier" than store bought whole wheat flour.
Good luck!
JMonkey-
I tried the NYT bread with 1lb 3oz homeground wholewheat and 3oz AP flour.
Very nice taste.
Crumb gummy but that may be due to salt problems.
this go I've gone for 100% white flour bc I don't feel like experimenting.
But I'd love to perfect this technique with 100% wholewheat - I grind my own flour too.