Reading some posts, people talk about hydration in percentages. How do you calculate that?
In my recipe, I use 350g wholemeal flour, 1 mug full (about 2 cups) of starter, 500ml of water for the sponge. I leave it for a day, then add a splash of oil, teaspoon of salt, 200g of white flour, 300g of wholemeal, dash of fennel seeds. I then knead it for 5 to 10 mins and leave it over night. The next day I knock it and proof it for up to 4 hours, slash it and finally pop it in oven for 15 mins on 250C, then 20 mins on 200C. I put a tray of water below the bread in the oven.
the result is great, though the bubbles are not large - not sure but suspects this is due to wholemeal flour. the bread also remains fresh for several days. what is my hydration percentage? am always looking to improve, so would love any suggestions.