What isdoughhydration? You won't believe it, but it's actually so simple. If you take 1 kg (2.2 lbs) of flour and want to make 60%hydrationdoughyou will...
I got the same question from many people, "Why doesn't thedoughstick to your hands?""Wet your hands." is my answer.There are a few more details which might...
Environmental conditions significantlyinfluencedoughfermentation: Humidity:influenceshydrationanddoughtemperature. Airflow: can cooldoughsurface and slow fermentation. Altitude: affects yeast behavior and gas expansion.
Hydrationchangeshowfast yourdoughmoves through bulk fermentation. Higherhydration= faster activity Lowerhydration= slower, more controlled Good → Better → Best happens on different timelines. Watch thedough, not the clock.
Developing a highhydrationdough(120%) through folds and then making garlic bread out of it.Avoid sticky breaddoughby learninghowto choose the right flour for baking bread andhowto calculatehydrationto create adoughthat's easy tohandle.
The results revealed theinfluenceof processing conditions; e.g. the type of deformation flow ondoughaeration. Furthermore, it was shown that rotational speed in the shearing systeminfluencesthe aeration and gas holding ability of thedoughduring proofing and baking processes.
Handlingstickydoughis,also,something that comes with practice. Itmay be that you have to add a bit more flour.I usually use damp (not wet) hands. You can add too much waterhandlingdoughwith wet hands, just like you can add too much flour(if used instead).
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