June 29, 2022 - 9:50am
how hydration impacts rise % to be done proofing?
I understand that BF doneness varies according to temperature, salt content, inoculation%, etc, yet is there a simple way to roughly determine rise% to be done BF according to hydration of the dough? I'm just GUESSING and giving it as an example, but i would like to seek for the answer:
my guessing/example: higher hydration needs more %rise vs lower hydration less rise%.
for example: Bagel (low hydration) needs 30% rise, or Ciabatta (high hydration) needs 75%rise......
I'm not seeking the exact answer, but only try to figure out EITHER OR ... thanks
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Bagels are their own thing with a lot of different recipes. But in the 65-80% hydration range that I make breads in, the rule of thumb is that a bulk fermentation doubles or comes close, with dough texture and feel being the key determinant. Maybe ciabattas go a little past double but I don't think they need to.
Much wisdom here: https://www.thefreshloaf.com/node/68800/two-questions-hydration-and-bulk-fermentation
thank you