Chef Forum banner
1 - 1 of 1 Posts

· Registered
Joined
·
4,560 Posts
Here's something simple.  The "average" bread dough is hydrated at 65%.  That means whatever weight of flour you're using, multiply it's weight by 65% and that's the weight of water that you'll be adding to the flour.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top