62.5% vs 64.5% hydration -- big difference

[chuckster]

Re: 62.5% vs 64.5% hydration -- big difference

James,

Can you provide the entire recipe that you're using. And can you make it the night before you bake with it?

Chuck

[james]

Re: 62.5% vs 64.5% hydration -- big difference

Hey Chuck,

This is a case of eating your own home cooking. I use the recipe on FB.com. :-)

You can find it here; I use the "by weight" method using the FB digital scale.

http://www.fornobravo.com/forum/f19/...flour-357.html

James

[david s]

Re: 62.5% vs 64.5% hydration -- big difference

When preparing clay, by wedging and kneading, a certain amount of water is lost through evaporation. Feel the dampness on your hands. Dough would be the same. If this were taken into consideration the resulting perfect consistency would probably be 61.8% which just happens to also be the magic ratio 1:1.618, phi, the Golden Ratio etc. etc. Interesting?