Re: How to control hydration?

Of course you're right. All you have to do is add water, but I'm a bit 
of a techie and enjoy figuring out things the scientific way :-)

Robert
----------------

Charles Perry wrote:

> Robert Marshall wrote:
>
> > How does someone control, or measure for that matter, the amount of
> > hydration in their dough? 
>
>
> Not to be a wise guy, it is simply a matter of adding more
> water.  Just add a little more water to your usual recipe. 
> Increase it a little at a time untill you get a dough that yeilds
> the bread you want.  Don't worry about what the actual hydration
> is.  Who cares?  It is a non issue for your personal use.  Slack
> dough and a hot oven are the two big factors to get big holey
> bread.  All the rest is working the margins.  Not that that is a
> bad thing, but first things, first.
>
> Regards,
>
> Charles