The proportion of water used in baking, baking, has to mention the "hydration" of dough. In short, "hydration" is the amount of water determined relative to the amount of flour in the formula. Let's take a look at the following formula: flour 100% water 66%, that is, yeast 1% and salt 2%, then the "hydration" of this dough is 66%, because the ratio of water to flour is 66%. Other liquid materials, such as milk, alcohol and fruit juice, must be included in the "hydration" section together. Although they all exist independently of water, in order to accurately calculate the hydration of each formula, you must treat these liquids as pure water. So you can see that the hydration in the following recipes is 75%(70% water +5% milk), 90% flour and 10% rye flour. 70% water, 5% milk, 2% baking powder and 2% salt. Even if some ingredients are expressed in absolute quantities, instead of the proportion we say here, you can easily calculate the "hydration" weight, just divide the weight of liquid by the total weight of flour.

For example, the following recipe: 700g flour, 100g whole wheat flour, 400g water, 80g coffee, other salts, baking powder, etc ... The total weight of flour here is 800g, and the weight of liquid is 480g, so "hydration" is 480/800=60%. The hydration of dough is the key to the success or failure of baked products. For example, the hydration of bagels is very different from that of Ciabatta, and the hydration of Ciabatta is much higher than that of bagels. Of course, there are other factors that affect the success or failure of baked products, such as extra materials and dough treatment, which are also very important. But it is absolutely difficult to make a summer bar tower with 56% dough, but it is just right to make bagels. If you often use white flour, please note that there are some differences in hydration between different baked products.