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### Author Topic: How to calculate Hydratation with Oil/Sugar  (Read 271 times)

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#### TWRWMOM

• Registered User
• Posts: 3
• Location: Brazil
• I Love Pizza!
##### How to calculate Hydratation with Oil/Sugar
« on: May 19, 2017, 12:23:03 PM »
Hi!

I just couldn't find someone with an straight answer to that; If I want to bake a sweet and buttery bread, and add (just as an example, I think this would be a horrible recipe),

100g Flour
70g Water
50g Sugar
50g butter
5g Salt

How do I calculate hydratation?

Simple:
Flour/Water = 70%

+Sugar:
(Flour+Sugar)/Water = 46,7%

+Sugar and +Butter:
(Flour+Sugar)/(Water+Oil) = 80%

+Sugar and +Butter And Correcting Density (or maybe viscosity):
(Flour+Sugar)/(Water+0,9*Oil) = 76,7%

Complete
(Flour+Sugar+Salt)/(Water+Oil) = 77,4%

Complete And Correcting Density (or maybe viscosity):
(Flour+Sugar+Salt)/(Water+0,9*Oil) = 74,2%

Thank You!

#### The Dough Doctor

• Tom Lehmann
• Moderator
• Posts: 3535
• Location: Manhattan, KS
##### Re: How to calculate Hydratation with Oil/Sugar
« Reply #1 on: May 19, 2017, 01:00:28 PM »
The percent (%) in bakers percent of any ingredient is found by dividing the weight of the ingredient by the weight of the TOTAL WHEAT FLOUR and multiplying by 100.
In your example you have 100-grams of flour and 70-grams of water so 70 divided by 100 = 0.7 X 100 = 70% total dough absorption.
Tom Lehmann/The Dough Doctor

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