News Archive
Hydration
Hydration in bread baking is about the flour's ability to absorb liquid. Depending on the flour's composition of starch and protein, it will have different capacities to absorb liquid.
If a dough has too little or too much water, there is a great risk that you will get an undesirable result.
Different types of flour require different degrees of hydration, and the best way to learn the optimal hydration of a flour is to bake with it a few times. Test the amount of liquid, and get a feeling for the "right" dough texture.
When you test bake, start with the amount of flour rather than the amount of liquid. Also, it is important to add all the flour at the same time so that it all has the same conditions for development.
A sifted flour, such as wheat flour, requires less liquid, and thus has a high liquid absorption capacity. A coarse flour needs more liquid and more time to absorb water, and thus has a low liquid absorption capacity.
It is not possible to predict the exact amount of hydration that will optimize your particular dough, but a rule of thumb is around 65% for white bread, and around 70% for a coarser one.
Low hydration - low fluid absorption
Low hydration flour, such as rye flour, creates a firmer dough that is easier to shape and cut. The dough ferments more slowly, and the bread is more compact.
Scalding a coarser flour improves its ability to absorb water. Scalding means that boiling hot water is poured over the flour, mixed in, and allowed to stand.
High hydration - high fluid absorption
High hydration flour, such as wheat flour, creates a dough that is sticky and more “difficult to work.” Therefore, it will turn out best when it is kneaded for a long time in a machine. The dough ferments faster, and often needs more fermentation.
The higher the hydration, the softer the bread, with larger air holes and a thin, crispy exterior.
Calculate hydration
To calculate the hydration of a bread, multiply the amount of flour by the desired percent hydration.
Here is an example. If you want to bake a bread with 75% hydration, and you are using 500 g of flour, multiply the amount of flour by 0.75:
For 75% hydrogenation: 0.75 times 500 (grams of flour) = 375 (grams of liquid)
So you need 375 g of liquid in a recipe calling for 500 g of flour to bake a bread with 75% hydration.
If you have an existing bread recipe and want to know its hydration percentage, you can calculate it by dividing the amount of liquid by the amount of flour. This can make it easier to adapt a recipe if, for example, you want to double or halve the amount.
For a recipe that calls for 500 g flour and 400 g liquid, calculate the hydrogenation as follows: 400/500 = 0.8 = 80% hydrogenation.
Everything that contains water, including eggs and butter, should be included in the amount of liquid when calculating the hydration of a bread.
Since all flour should be added from the start, you should begin with the amount of flour, rather than liquid, when determining the hydration.
Double hydration
Double hydration means that you save some of the liquid and add it at the end of kneading. This gives the bread extra elasticity and usually larger air holes.
Hydration in bread baking is about the flour's ability to absorb liquid. Depending on the flour's composition of starch and protein, it will have different capacities to absorb liquid.
If a dough has too little or too much water, there is a great risk that you will get an undesirable result.
Different types of flour require different degrees of hydration, and the best way to learn the optimal hydration of a flour is to bake with it a few times. Test the amount of liquid, and get a feeling for the "right" dough texture.
When you test bake, start with the amount of flour rather than the amount of liquid. Also, it is important to add all the flour at the same time so that it all has the same conditions for development.
A sifted flour, such as wheat flour, requires less liquid, and thus has a high liquid absorption capacity. A coarse flour needs more liquid and more time to absorb water, and thus has a low liquid absorption capacity.
It is not possible to predict the exact amount of hydration that will optimize your particular dough, but a rule of thumb is around 65% for white bread, and around 70% for a coarser one.
Low hydration - low fluid absorption
Low hydration flour, such as rye flour, creates a firmer dough that is easier to shape and cut. The dough ferments more slowly, and the bread is more compact.
Scalding a coarser flour improves its ability to absorb water. Scalding means that boiling hot water is poured over the flour, mixed in, and allowed to stand.
High hydration - high fluid absorption
High hydration flour, such as wheat flour, creates a dough that is sticky and more “difficult to work.” Therefore, it will turn out best when it is kneaded for a long time in a machine. The dough ferments faster, and often needs more fermentation.
The higher the hydration, the softer the bread, with larger air holes and a thin, crispy exterior.
Calculate hydration
To calculate the hydration of a bread, multiply the amount of flour by the desired percent hydration.
Here is an example. If you want to bake a bread with 75% hydration, and you are using 500 g of flour, multiply the amount of flour by 0.75:
For 75% hydrogenation: 0.75 times 500 (grams of flour) = 375 (grams of liquid)
So you need 375 g of liquid in a recipe calling for 500 g of flour to bake a bread with 75% hydration.
If you have an existing bread recipe and want to know its hydration percentage, you can calculate it by dividing the amount of liquid by the amount of flour. This can make it easier to adapt a recipe if, for example, you want to double or halve the amount.
For a recipe that calls for 500 g flour and 400 g liquid, calculate the hydrogenation as follows: 400/500 = 0.8 = 80% hydrogenation.
Everything that contains water, including eggs and butter, should be included in the amount of liquid when calculating the hydration of a bread.
Since all flour should be added from the start, you should begin with the amount of flour, rather than liquid, when determining the hydration.
Double hydration
Double hydration means that you save some of the liquid and add it at the end of kneading. This gives the bread extra elasticity and usually larger air holes.
Windowpane Test (Gluten Window)
Gluten
Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.
When dough is kneaded, the gluten forms a network of threads which, together with leavening agents, create small gas bubbles. These gas bubbles increase the volume of the dough and make the bread fluffy.
Gluten threads
As soon as flour comes in contact with liquid, the chemical process begins. The protein in the flour reacts with the liquid to form gluten threads. At first the threads are weak and can easily break, but kneading will strengthen the threads and make the dough elastic.
Gluten window / Windowpane Test
Here is a test that can determine if dough has the right elasticity and kneading is complete.
Take a small piece of dough and stretch it into a square with your hands. The dough should stick together and appear mostly transparent, like a window.
If the dough cracks, the gluten threads are too weak and more kneading is required. Knead the test piece of dough in your hand for a while and repeat the test. If you get a durable, transparent gluten window, it means that the dough in the bowl needs more kneading.
Gluten windows work best with pure wheat dough. For example, a mixed dough of rye and wheat will look slightly different. Test this dough after kneading, and if it holds and wants to contract again, it is ready.
Overworked dough
Be careful not to overwork the dough, as this may cause the gluten threads to fall apart. If you have a nice gluten window, no more kneading is required or recommended.
Gluten
Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.
When dough is kneaded, the gluten forms a network of threads which, together with leavening agents, create small gas bubbles. These gas bubbles increase the volume of the dough and make the bread fluffy.
Gluten threads
As soon as flour comes in contact with liquid, the chemical process begins. The protein in the flour reacts with the liquid to form gluten threads. At first the threads are weak and can easily break, but kneading will strengthen the threads and make the dough elastic.
Gluten window / Windowpane Test
Here is a test that can determine if dough has the right elasticity and kneading is complete.
Take a small piece of dough and stretch it into a square with your hands. The dough should stick together and appear mostly transparent, like a window.
If the dough cracks, the gluten threads are too weak and more kneading is required. Knead the test piece of dough in your hand for a while and repeat the test. If you get a durable, transparent gluten window, it means that the dough in the bowl needs more kneading.
Gluten windows work best with pure wheat dough. For example, a mixed dough of rye and wheat will look slightly different. Test this dough after kneading, and if it holds and wants to contract again, it is ready.
Overworked dough
Be careful not to overwork the dough, as this may cause the gluten threads to fall apart. If you have a nice gluten window, no more kneading is required or recommended.
Kneading
Kneading is essential to create an easy-to-work and elastic dough that expands.
The kneading process stretches out the gluten threads to form a strong network. Gas bubbles, which are formed when dough rises, are encapsulated by the gluten network and will cause the bread to rise.
Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
First kneading
Once the dough is mixed in the bowl, knead it thoroughly. This will transform the dough from sticky to smooth and pliable. Kneaded dough will release from the edges of the bowl.
Do the windowpane test to see if the dough is sufficiently kneaded.
After kneading, the dough should mature in the bowl during the first fermentation (rest time).
Second kneading
After the dough has risen in the bowl, turn it upside down on a floured baking sheet and knead it by hand. Use a minimum amount of flour, just enough to prevent the dough from sticking. Avoid adding too much flour to the dough, as this could make the bread dry. Shape the bread, and place in the desired shape or on a plate.
Now the shaped bread should rise again (bedtime).
During processing
If the dough is kneaded too little, it will not rise properly , and the bread will be flat and coarse-pored.
Reprocessing
If the dough is kneaded too long, the gluten threads can easily break, resulting in a crumbly bread.
Kneading in Ankarsrum
Add dough liquid first, even if you use dry yeast. Stir dry yeast according to the instructions on the package, and be sure to mix the dry yeast with flour before adding it.
The dough knife should always be used, regardless of whether you choose the dough hook or the dough roller. The dough knife helps bring dough towards the middle of the bowl where it is processed by the roller or hook. The dough knife has a fixed position, but it can be adjusted manually during kneading.
Kneading with the dough roller
Use the dough roller for kneading smaller doughs, bun doughs or doughs with butter. The dough roller can also be used when you make larger cakes or pie doughs.
The arm where you attach the dough roller is movable, and it can be locked in a desirable position based on the dough being kneaded. Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure the yeast has dissolved properly. Then add the flour together with any seasoning.
For example, if you are baking buns, you should add soft butter in small pieces for best results, only after other ingredients have been mixed.
Work at low speed, and when you see that the dough starts to move up along the inside of the bowl, lock the dough roller ¾” to 2” (2-5 cm) from the edge. Locking the arm gives the dough space to knead without being pressed out of the bowl. You may need to adjust the roller several times during kneading, and also move the dough knife inwards and outwards to scrape dough from the edge.
Set the timer to 8-10 minutes, and let the Assistent knead the dough. You will notice that after a while the dough, even if it seems sticky, gradually comes together into a smooth dough.
Wait to add any salt until the last minutes of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading.
Kneading with the dough hook
The dough hook is designed for kneading large and heavy doughs.
Attach the dough knife and the hook, without locking the arm.
Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure that the yeast has dissolved properly. Then add flour and any seasoning.
Unlike the dough roller, which mainly hugs the dough, the dough hook extends it.
When flour is added, center the dough hook and lock it in that position. You may need to adjust the position of the dough hook during kneading, and also move the dough knife inwards and outwards to scrape the dough from the edge.
Wait to add any salt until the end of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading.
If you make a dough with 1½ liters (about 6 cups) or more of dough liquid, you should divide the dough in half and leave it in two separate bowls for fermentation.
Kneading is essential to create an easy-to-work and elastic dough that expands.
The kneading process stretches out the gluten threads to form a strong network. Gas bubbles, which are formed when dough rises, are encapsulated by the gluten network and will cause the bread to rise.
Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
First kneading
Once the dough is mixed in the bowl, knead it thoroughly. This will transform the dough from sticky to smooth and pliable. Kneaded dough will release from the edges of the bowl.
Do the windowpane test to see if the dough is sufficiently kneaded.
After kneading, the dough should mature in the bowl during the first fermentation (rest time).
Second kneading
After the dough has risen in the bowl, turn it upside down on a floured baking sheet and knead it by hand. Use a minimum amount of flour, just enough to prevent the dough from sticking. Avoid adding too much flour to the dough, as this could make the bread dry. Shape the bread, and place in the desired shape or on a plate.
Now the shaped bread should rise again (bedtime).
During processing
If the dough is kneaded too little, it will not rise properly , and the bread will be flat and coarse-pored.
Reprocessing
If the dough is kneaded too long, the gluten threads can easily break, resulting in a crumbly bread.
Kneading in Ankarsrum
Add dough liquid first, even if you use dry yeast. Stir dry yeast according to the instructions on the package, and be sure to mix the dry yeast with flour before adding it.
The dough knife should always be used, regardless of whether you choose the dough hook or the dough roller. The dough knife helps bring dough towards the middle of the bowl where it is processed by the roller or hook. The dough knife has a fixed position, but it can be adjusted manually during kneading.
Kneading with the dough roller
Use the dough roller for kneading smaller doughs, bun doughs or doughs with butter. The dough roller can also be used when you make larger cakes or pie doughs.
The arm where you attach the dough roller is movable, and it can be locked in a desirable position based on the dough being kneaded. Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure the yeast has dissolved properly. Then add the flour together with any seasoning.
For example, if you are baking buns, you should add soft butter in small pieces for best results, only after other ingredients have been mixed.
Work at low speed, and when you see that the dough starts to move up along the inside of the bowl, lock the dough roller ¾” to 2” (2-5 cm) from the edge. Locking the arm gives the dough space to knead without being pressed out of the bowl. You may need to adjust the roller several times during kneading, and also move the dough knife inwards and outwards to scrape dough from the edge.
Set the timer to 8-10 minutes, and let the Assistent knead the dough. You will notice that after a while the dough, even if it seems sticky, gradually comes together into a smooth dough.
Wait to add any salt until the last minutes of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading.
Kneading with the dough hook
The dough hook is designed for kneading large and heavy doughs.
Attach the dough knife and the hook, without locking the arm.
Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure that the yeast has dissolved properly. Then add flour and any seasoning.
Unlike the dough roller, which mainly hugs the dough, the dough hook extends it.
When flour is added, center the dough hook and lock it in that position. You may need to adjust the position of the dough hook during kneading, and also move the dough knife inwards and outwards to scrape the dough from the edge.
Wait to add any salt until the end of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading.
If you make a dough with 1½ liters (about 6 cups) or more of dough liquid, you should divide the dough in half and leave it in two separate bowls for fermentation.