September 12, 2022 - 6:30am
Puree?
If i use fruit or vegetable puree in any bread dough must i adjust the hydration accordingly? And is it possible to use it?
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If i use fruit or vegetable puree in any bread dough must i adjust the hydration accordingly? And is it possible to use it?
Add the puree first, then the water or what ever you use to get the dough consistency to the point you want. Fruits and vegetables can vary greatly in water content (even canned) so there is not really any standard hydration. It's safer to do it this way. Also may have to adjust sugar content if using any.
Dave
What I do is to place and tare my large measuring cup on the scale. Add the purée (make a note) and add water or milk to reach recipe amount. Use this in the recipe and let the flour hydrate 15 to 30 minutes. Have water standing by if more is needed to get desired consistency. And then only add a tablespoon at a time.
It is very easy to add too much water to raw vegitable purée as trapped water in fiber will soften during fermenting and baking releasing water.
Thank you!