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.


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Bill44's picture
Bill44 2006 August 8

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.

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