June 9, 2015 - 8:24am
Hydration Calculation Help
What would the hydration % be with this formula?? Thanks
starter |
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Starter | 93g |
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Freshly milled wheat flour | 186g |
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Water | 120g |
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Final dough |
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Whole wheat starter | 399g |
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Freshly milled organic wheat flour | 1899g |
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Water | 1709g |
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Salt | 44g |
Share
of starter?
so 50% stiff starter
in 93g starter would make it 100% hydration
then total water = 1875.5g
Total flour = 2530.5g
1875.5 / 2530.5 = 0.7412
0.7412 x 100 = 74.12% hydration
If your starter is 100% hydration
1876 water divided by 2131 flour = 88% hydration
I made a mistake. Starter was quoted twice!
Add up all the weight of water (including that in the starter, milk, etc) and divide it by the total weight of flour (including that in the starter, etc) then multiply the quotient by 100. That is the percentage hydration of the dough.
I am assuming that your starter is 100% hydration, i.e. 46.5 g water and 46.5 g flour.
(46.5 +120 +1709) x 100 / (46.5 + 186 + 1899) = 1875.5 x 100 / 2121.5 = 88.4044 %. I would round it off to 88%
Ford
88% hydration like dabrownman said.
Didn't read the recipe properly. Re-did my calculations.
now I know I am not crazy. Had this recipe tucked away and do not know it origin. Didn't pay much attention while mixing but loose and sticky during stretch and folds. It remained very loose prior to its overnight cold ferment which did stiffen it a bit. It called for a preshape 30 minute rest then shape (batard) and a 90 minute proof then into the oven. It spread like wildfire in the oven which certainly prohibited any good rise...so it ended up more like a full grain cibatta. Any suggestions??
Without developing the gluten really well and not baking with support it'll struggle with rising. If you were to try it again then perhaps a few more stretch and folds and then bake in a Dutch Oven. Can't do much with it now. Enjoy your ciabatta. Just have it as a flatbread now. Perhaps turn it into a pizza of sorts.
I was just glancing through Hamelman to see if there are any recipes that high and from a quick read no. Some go as high as 78% but those are ones with whole grains that absorb a lot of the extra moisture. His sourdough recipe is 65% which is the one that I use (but it's only 10% rye with the remainder AP flour). Of course the quoted recipe above is all whole wheat which will absorb more water but it strikes me that this is still a bit too high. Maybe try dropping it down to 75% and if the dough is too thick add a little water back during the initial mixing.
fresh milled WW bread if you pan it up and watch it closely so it doesn't over proof. Fresh milled WW flour are very thirsty. Some panned 100% WW breads can be 100% hydration. I have a 50% sprouted whole multi-grain that is also 50% whole wheat. all fresh milled, to bake on Friday and it is only 82.5% hydration because the sprouted multi-grains aren't as nearly as thirsty as non sprouted WW.
The thing to remember about these kinds of breads is to do a longer autolyse with the dough flour and water only - 2 hours should work at this hydration. Not only will it break down more starch into the sugars the wee beasties can eat but it will also give you a 2 hour head start on gluten development too - both pluses for wholegrain high hydration breads. If you get the gluten developed well enough 88% hydration isn't too much if you pan it.
I'm pretty sure Mini Oven was the one who told me that if it is over 80% hydration you really need to pan it up to keep it from spreading too much before it springs - or call it ciabatta - one or the other
Happy baking ! ..
I actually did find the origin of the formula
http://www.thefreshloaf.com/node/33735/home-bread-fighting-gravity
Now I am curious as to the question if anyone other than the author had luck with this...no pan. Maybe water is thicker in Australia...don't know.
I did a re-bake and tightened up the hydration to 78% with fairly good results but perhaps another 5% drop would prove beneficial.
and being able to make one of his breads will take, his special flour that he mills from Australian grain and then sifts it a certain way, patience, much baking skill and some sheer dumb luck:-)
Don't give up the bread just takes a couple, three tries.
I was reading the recent Cook's Illustrated that arrived last week and there was a two page article on whole wheat pancakes (100%). I normally make 33% WW pancakes on Sundays. Anyway, the article states that the presence of bran and wheat germ both which absorb water "...don't contribute to gluten making and the bits of bran are sharp and can slice across any gluten strands that do form, shortening them and weakening the network." This could also be contributory to the loss of structure. Disclaimer: I've only baked 50% WW loaves and do so in loaf tins so I've not had any experience with free standing loaves.
I did read that myself and the thought pass through my mind. Some people actually sift out the sharps but this recipe used unsifted home ground winter white...befuddled as usual.
Here is a fine little helper :http://www.calcmasa.com
That is absolutely awesome....just when I thought I found everything bread on the Internet.