Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Ann_T

Ann_T

23 hours ago, lindag said:

I don't understand how to do the hydration math.  So how much water did you add to get 63%?  Anf how did you mix it?  Mixer, FP?  How much flour?

Think of 63% in 1000 g batch which would be 630g of water or half that for a 500g batch would be 315g.

 

I shared the hydration chart that I made and @Smithy share it here:

Edited to add:  @lindag, sorry, I missed your second question.  I did it all by hand using the autolyze stretch and fold method. 

 https://thibeaultstable.com/2022/12/17/my-favourite-bread-method/

Ann_T

Ann_T

6 minutes ago, lindag said:

I don't understand how to do the hydration math.  So how much water did you add to get 63%?  Anf how did you mix it?  Mixer, FP?  How much flour?

Think of 63% in 1000 g batch which would be 630g of water or half that for a 500g batch would be 315g.

 

I shared the hydration chart that I made and @Smithy share it here:

 

×
×
  • Create New...