How much water?
Hydration is an important element of bread baking that needs to be understood. This subject is actually more difficult to answer in general than you might expect, as there are many different elements to consider. One of the most confusing areas of this is "bakers percentage" which is based on flour calculated as 100% and all other ingredients based off this. We discuss bakers percentage in more depth in our "Baking 101 Bakers Percentage" page.
Flour Type
Here we aim to look at water addition based on the type of flour you would be using. There are many different types of flour and each one will have a different water absorption. This is controlled by a number of different elements including;
Process Type
The process that you are using also dictates the amount of water that is needed in the recipe as well. Sourdough bread generally has significantly more water added compared to a bulk fermentation dough. For example, autolysing the flour prior to mixing enables the flour to hydrate more than in short processes. When using preferments including sourdough, there is also the water here that needs to be taken into account. Some sourdough starters are based on 100% hydration, but preferments may have less water in them, which again alters the hydration level of the final dough. With all of these different elements to consider, it is very difficult to generalise hydration levels required for specific recipes, and in most cases relies on the bakers experience to determine the water addition and when during the process it should be added.
Other ingredients
We have already mentioned how preferments can affect the final amount of water added, but it is also worth noting about other ingredients that are in the recipe. Particular notes on dry ingredients that will also absorb water and the liquid ingredients that will hydrate the dough further.
Hydration Levels - Generally speaking
However, generally speaking it is possible to give different types of flour a water absorption level as a starting point, which may be useful. The water levels described below will give a firmer dough consistency. For a softer dough, simply add additional water.
White flour - 60% - 63% water absorption
Generally speaking, white flour will have a water absorption level of 60% - 63% on flour weight. However it can be lower or higher than this depending on the type of wheat used. The water level in white flour is lower due to it containing only the endosperm, and very little bran. Based on this, if you were using 1kg of flour, the water addition would be 600g.
Brown flour - 65% water absorption
Brown flour is not the same as wholemeal flour. Brown flour contains some of the bran, however will not contain the wholemeal of the wheat berry. Some will have been removed during milling. Generally speaking, brown flour will have a water absorption of 65% on flour weight. Based on this, if you were using 1kg of flour, the water addition would be 650g.
Wholemeal flour - 67% - 70% water absorption
As wholemeal flour contains 100% of the wheat berry, all of the bran and germ is also included in the finished flour. As a result the water absorption of this flour is higher around 67% - 70% on flour weight. Based on this, if you were using 1kg of flour, the water addition would be 700g.
As we have already said, there are many different elements to consider when looking at hydration, but the above suggestions aim to serve as a guideline and starting point. The idea is if you have a rough idea of the water absorption to start, it will help you in working out the right amount of water addition for your dough.
Flour Type
Here we aim to look at water addition based on the type of flour you would be using. There are many different types of flour and each one will have a different water absorption. This is controlled by a number of different elements including;
- Type of wheat
- Milling process
- Starch damage
- Type of flour (Wholemeal, Brown or White)
Process Type
The process that you are using also dictates the amount of water that is needed in the recipe as well. Sourdough bread generally has significantly more water added compared to a bulk fermentation dough. For example, autolysing the flour prior to mixing enables the flour to hydrate more than in short processes. When using preferments including sourdough, there is also the water here that needs to be taken into account. Some sourdough starters are based on 100% hydration, but preferments may have less water in them, which again alters the hydration level of the final dough. With all of these different elements to consider, it is very difficult to generalise hydration levels required for specific recipes, and in most cases relies on the bakers experience to determine the water addition and when during the process it should be added.
Other ingredients
We have already mentioned how preferments can affect the final amount of water added, but it is also worth noting about other ingredients that are in the recipe. Particular notes on dry ingredients that will also absorb water and the liquid ingredients that will hydrate the dough further.
Hydration Levels - Generally speaking
However, generally speaking it is possible to give different types of flour a water absorption level as a starting point, which may be useful. The water levels described below will give a firmer dough consistency. For a softer dough, simply add additional water.
White flour - 60% - 63% water absorption
Generally speaking, white flour will have a water absorption level of 60% - 63% on flour weight. However it can be lower or higher than this depending on the type of wheat used. The water level in white flour is lower due to it containing only the endosperm, and very little bran. Based on this, if you were using 1kg of flour, the water addition would be 600g.
Brown flour - 65% water absorption
Brown flour is not the same as wholemeal flour. Brown flour contains some of the bran, however will not contain the wholemeal of the wheat berry. Some will have been removed during milling. Generally speaking, brown flour will have a water absorption of 65% on flour weight. Based on this, if you were using 1kg of flour, the water addition would be 650g.
Wholemeal flour - 67% - 70% water absorption
As wholemeal flour contains 100% of the wheat berry, all of the bran and germ is also included in the finished flour. As a result the water absorption of this flour is higher around 67% - 70% on flour weight. Based on this, if you were using 1kg of flour, the water addition would be 700g.
As we have already said, there are many different elements to consider when looking at hydration, but the above suggestions aim to serve as a guideline and starting point. The idea is if you have a rough idea of the water absorption to start, it will help you in working out the right amount of water addition for your dough.