I’m coming up to speed on baker’s percentages and ratios. But I’m not there yet...
All of the literature I’ve read on this subject gives me no clue as to how to “compensate” for eggs and/or butter in the total hydration.
Just an example:
Flour 100%
Hydration 68%
Salt 2%
Yeast 1%
If I want to add eggs, butter or oil, and sugar to this formula, do I reduce the hydration or subtract the weight of the eggs and fat from the total hydration? An egg weighs about 56 grams. Do I subtract the whole weight of the egg from the hydration, or just a percentage of it? If I add sugar, do I have to change the formula, or just decide how much I want and figure the percentage from there?
Same questions for the fat.
If I can get past this, I can start to develop my own recipes, which is my ultimate goal!
All of the literature I’ve read on this subject gives me no clue as to how to “compensate” for eggs and/or butter in the total hydration.
Just an example:
Flour 100%
Hydration 68%
Salt 2%
Yeast 1%
If I want to add eggs, butter or oil, and sugar to this formula, do I reduce the hydration or subtract the weight of the eggs and fat from the total hydration? An egg weighs about 56 grams. Do I subtract the whole weight of the egg from the hydration, or just a percentage of it? If I add sugar, do I have to change the formula, or just decide how much I want and figure the percentage from there?
Same questions for the fat.
If I can get past this, I can start to develop my own recipes, which is my ultimate goal!