February 23, 2023 - 1:44am
amount of water
I follow one of the same 2 recipes each time in my Panasonic machine for bread which is ¾ buckwheat and ¼ wheat, and I get good success (flavour, texture, rising). One recipe has 280 ml water, the other has 300 ml, otherwise they are identical, and I'd like advice with explanation, please, which to opt for permanently as the more likely to give success each time.
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Which works better is the one to use. Enjoy!
How much water is required for a particular bread will vary depending on process, and on ingredients. In my experience the biggest factor is the flour condition. If your flour is dryer, the same loaf will require more water. If the flour is "well humidified", then it will require less water. I don't have any experience with bread machines, so I won't advise you on when/how you might check the hydration of your dough, but that would be a way to ensure success. Check the dough hydration every time, and learn to equate that to the result you get. Then you will be in a position to adjust as you go along. I suspect that you will find that your results vary as you go through flour, and each new batch of flour will give somewhat different results.
Phaz said it right: the one you like best is the one to use as your base recipe. From there, you the baker can intervene to make the adjustment you want in order to continue your success.
Best of Baking
OldWoodenSPoon