![]() ![]() If you really get into baking, and then really get into percentages and hydrations, you’ll be able to find all sorts of resources online, spreadsheets and calculators and whatnot.īasic, real bread, is of course just water, flour, salt and yeast, so working out the hydration is easy. I used to include bakers’ percentages on some of my recipes (eg this challah recipe), and I thought I’d done a whole blog post about them, but I can’t find it, so I guess not. This means giving the proportion of the different ingredients as a percentage of the flour (eg 6g salt to 1000g flour is 0.6% salt 6 ÷ 1000 x 100). Professional baking recipes use bakers’ percentages* along these lines for all the ingredients. But it’s obviously not as it’s so soft and sticky, due to the eggs and butter, and their water content. With the Santa Lucia crown, it’s 250g liquid (water and milk) to 500g flour, so I just kinda vaguely assumed it was about 50% hydration. ![]() So my standard loaf is made with 750g of water to 1000g of flour: that is, 75% water to 100% flour or 75% hydration (750 ÷ 1000 x 100 = 75). This got me wondering about the hydration of the dough.ĭough hydration is the proportion of water to flour, expressed as a percentage. The dough made for a delicious cake, like a super-brioche, but it was a bit soft and didn’t hold its shape well when braided and formed into the ring, or crown, shape. Making it, I felt my recipe still wasn’t quite right. The sprinkles aren’t exactly traditional, but it’s what my kids like. This is an enriched dough, flavoured with saffron, made into a ring shape with two braids, and decorated with icing, sprinkles and candles. It was the feast day of Santa Lucia on 13 December, and I made my Santa Lucia crown, pictured above, with ravening children. There’s no two ways about it: it’s one for bread geeks. ![]() 75% = 0.From that title, you’ll probably be able to tell if this post is for you.
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