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Daily Discussion Thread: Mon 5 February 2024 (aussie.zone)

submitted 7 months ago by briongloid@aussie.zone to c/melbourne@aussie.zone

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[–] Seagoon_@aussie.zone 4 points 7 months ago

this is the answer. Different flour has different water absorption characteristics. Even the same brand will be different depending on the season of the year and when the wheat was harvested.

Add a tbsp water at a time until it's consistency/smoothness you want.

Most bread is btw 50-70 % hydration, ie, the water to flour ratio. https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration