Basic baking q's (percent hydratioN)

Hi Guys,

I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to bake a bit of regular bread before I try the sourdough.

The question that I had was that how accurate are you usually with your percent hydrations? Do you just count the intial measure or do you incorporate the flour added while kneading etc.

Thanks,
Adam.

1 comment

Adam, with practise you shouldnt need much flour for kneading, and if you are doing high hydration dough you use a bit of oil and a different technique.

If you are not real practised at kneading with minimal flour then just save a bit that you would normally put in the recipe and use that.