December 25, 2012 - 10:12am
Formula Confusion
My homebrewer father and I decided to combine our passions by conducting two overnight soaks, one being a sacharization mash of a blend of brewing barley grains, the other being a sour mash, which we then used in the bread. Following is the recipe we used resulting in a a dough that feels completely acceptable and reasonably hydrated, as if it were 55 to 65% hydrated. The formula shows just under 40%. Any thoughts other than that we misrecorded? Could it be the gelatinization of the grains in the sach mash?
| Sacc Mash | gm | ||
| 0.5 | Brown | 14.17 | 0.48% |
| 1 | Debittered | 28.35 | 0.96% |
| 0.25 | Choc | 7.09 | 0.24% |
| 1.5 | White Wheat | 42.52 | 1.45% |
| 1.5 | Pale | 42.52 | 1.45% |
| 14.5 | Water | 411.07 | 13.99% |
| 19.25 | |||
| Sour Mash | |||
| 5.3 | Water | 150.25 | 5.11% |
| 2 | Acidulated | 56.70 | 1.93% |
| 7.3 | |||
| Dough | |||
| 57 | Bread Flour | 1615.92 | 55.00% |
| 1.23 | Salt | 34.87 | 1.19% |
| 0.5 | Yeast | 14.17 | 0.48% |
| 18.36 | Water | 520.50 | 17.72% |
| 77.09 | |||
| 103.64 | 2938.14 | 100.00% |
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... aren't normal mathematical percentages. Baker's percentages use the total flour as 100%, and compare everything else to that.
Water: 1081.82 g
Flour: 1615.92 g
1081.82/1615.92 = 67% hydration.
I did not count the malted grains, but even if you do, it is still 60% hydration.