The ratio of the two numbers (water / flour), written as a percentage, mathematically expresses what is referred to as hydration. We quantify it using a ratio found by dividing the total weight of water (or water-containing liquids such as milk, juice, tea, or even alcohol) by the total weight of flour in a given recipe. In breadmaking, hydration refers to the total quantity of moisture in a bread dough. From home bakers to seasoned professionals, hydration is a topic that always generates questions, so below we’re answering some of the most common ones. Understanding the ratio between them, also known as hydration (or dough or bread hydration) can tell you a great deal about what qualities to expect from your dough and your finished loaf. Bread is made with only a few ingredients, flour and water being the most fundamental of them.
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