December 7, 2011 - 10:00am
Hydration with whole grain additions
Hi all,
Does anyone know of an estimate for how much to increase dough hydration when you add whole grains? For example, if I want to change a formula from 25% WW to 40%?
Thanks
ML
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According to Hamelman's book it suggests that moving from a 11.5% to a 12.5% flour would require about 3% more water.
When subbing Whole Wheat for AP add 14g water for every 56.5 of flour. P. Reinhart
So, is that 3% per amount of higher protein flour?
Help me through this :)
If I have 700g TF @ 70% = 490g h2o. If I make 40% of that flour WW, I have 280g WW. A 3% increase on 280 is 14.7g h2o. A 3% inc. on 700=21.
If I add 14g h20 per 56.5g flour, I add 70g h2o. That would make dough 80%.
I am sitting in the waiting room at the car dealer so I don't have Hamelman at hand, but I suspect that the 3% would take you from 70% to 73% (if you were moving all of the flour from 11.5% protein to 12.5% protein). If your white flour is at 11.5% and your WW is at 12.5%, and you are substituting WW for 40% of the white, then you might increase the water by 40% x 3% or 1.2% and you would be at 71.2% hydration. If your WW is actually lower protein than your white flour, it would go the other direction.
I would be inclined to run a batch at 70% and see how it comes out, then make 1% hydration adjustments in whichever direction is indicated until it came out the way I wanted it.
What are the protein levels of the flours you plan to use?
Jim
AP about 11.7 & WW 12.5
I would go with the 21g extra water. Then make adjustments for the next bake if need be.
Jim
Jim,
Did you decide this based on the protein levels?
Thanks everyone, I will begin my new formula!
ML
ML,
Yes, based on protein levels. Just remember not all proteins produce good gluten. Flours from different mills with the same protein levels can perform differently.
Jim