![]() One very important difference between a bagel and a ciabatta is that the ciabatta dough has a much higher hydration than the bagel dough. Hydration of a dough is a critical factor in determining the nature of the resulting bread. Here the total flour weight is 800 g and the liquid weight is 480 g, so the hydration is 480/800 = 60%. (plus yeast, salt, and other ingredients…). ![]() Just divide the weight of the liquid ingredients by the total flour weight. If you have a recipe that’s expressed in absolute amounts rather than BP, you can still quickly calculate hydration even without converting the entire recipe to BP. So the following dough has a hydration of about 75% (70% water + 5% milk): Although these ingredients do not consist solely of water, they’re close enough that most of the time you’ll be pretty accurate in your hydration calculation of you treat them as though they were pure water. ![]() Other liquid ingredients such as milk, alcohol, and juice also count towards hydration. The hydration of this dough is 66% because the amount of water is 66% of the amount of flour. That’s exactly the definition of the BP of water. Simply stated, hydration is the amount of water in a formula, relative to the amount of flour. One thing BP is useful for is allowing you to look at the amounts of these ingredients and get a rough idea of the kind of bread the formula will make, and whether the ingredients are balanced.īakers often talk about the “hydration” of a dough. In addition to flour, most bread contains three other basic ingredients: water, yeast, and salt. Thank you for that! And now that you know what baker’s percentage (BP) is, you might be wondering what you’re supposed to do with it. ![]() A number of people left comments or sent email saying that they found Part 1 of my Baker’s Percentage Tutorial helpful. ![]()
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