Two practical ways to test your flour and hydration BEFORE you even bake! Plus some insider tips that will ensure you never need to handle sticky dough again.
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How to work out the hydration in someone else's recipe:
Example: 350 (water in grams) / 500 (flour in grams) = 70% hydration
How to work out the weight of water for a specific hydration:
Example: 500 (flour in grams) x 65 (target hydration in %), hit the percentage key on your calculator and then the equals key = 325 grams water
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Chapters:
0:00 The Right Flour
1:28 Testing Flour for Potential to Build Gluten
3:00 Work Out the Right Hydration for You
4:30 Weigh Your Ingredients for Accuracy & Consistency
5:25 Adapting Recipes To Work for You
6:38 Keep a Journal
7:12 Time - Know When to Do Nothing
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Equipment:
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
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Bench scraper / dough cutter: [ Ссылка ]
Dough scales: [ Ссылка ]
Precision scales: [ Ссылка ]
Bread tins: [ Ссылка ]
Challenger bread pan: [ Ссылка ]
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Never Struggle With Sticky Dough Again
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