January 10, 2011 - 7:29pm
French bread hydration
Been trying my hand at Frech bread recently, been haveing some good & some so so,what water hydration percent with bread fllour would be best, I was reading 52% any suggestions or comments
my recipe is
100% flour
52% water
.5% IDY
1.5% salt
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...I was reading 52%...
Huh? This seems absurdly low to me. Perhaps it was calculated by volume, instead of by weight which is always assumed when talking about hydration levels.
(For reference the old Julia Child recipe specifies a hydration in the range 75%-85%.)
In my experience, a typical french bread formula would look more like this:
Flour 100%
Water 65%
Salt 2%
Instant Dry Yeast 2% (Active Dry Yeast 3%)
sir
What type or kind of yeast,
Chet