Re: How to control hydration? (was: Re: Bread With Holes)

On Tue, 02 Dec 2003 10:43:08 -0800, Robert Marshall
<[EMAIL PROTECTED]> wrote:

>How does someone control, or measure for that matter, the amount of 
>hydration in their dough? I've always made the same recipe, but it 
>lacked the wonderfully big holes that I'm used to with San Francisco 
>Sourdough.
>
>I definately want to give more hydration a try next time, but need some 
>help understanding how to go abouts it. :-)
>
>Robert
>---------------------------------------

Hi Robert,

I may be misinterpreting your question, but...

The traditional system for such measurement is extremely simple. Just
measure the proportion (by weight) of the wet ingredients to the dry
ingredients (usually only the flour is included.)

So, for example:

Suppose I had a sough that included 700g of water and 1000g of flour
with some salt.

That would be a 70% hydration dough (700 / 1000).

If you want to try higher hydrations just add more water (or whatever
liquid you are using.)

Of course, the dough will be softer, but that is not much of a
difficulty once you get used to it.

If I missed the real intent of your question, please give it another
go.

HTH,

-- 
Kenneth

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