How would one determine the final hydration of a dough that calls for powdered milk (or any powder/dry ingredient), would you simply divide your overall water content by your dry ingredient weight?
water / (flour + powdered milk) - is this correct?
When using baker's percent, all ingredients (powdered milk, salt, water, everything) are expressed as a percentage of the total flour weight. Water absorption is defined as water/flour. This absorption may vary as you add additional ingredients to the dough (such as powdered milk).
common sense and experience when figuring hydration and where I want to be. For Flour water salt and yeast this is pretty easy. 300g of water and 400 g of flour would give you a 75% hydration dough which may be where you want to be for say a white bread. But if you toss in 15 g of VWG because you are using low protein AP flour, 10 g of potato flakes to improve flavor and you add int 5 g each of red and white malts trying to improve flavor, color and enzymatic action then all of the sudden you are really at 69% hydration and may not get the dough you after.
I personally add anything that affects hydration on the dry and wet side and would increase the liquid above to 326 g to compensate for the extra 35 g of dry stuff that will soak it up.
instead of water, I would have to divide it up using approximately 10% of the milk weight as dry weight and the rest as water. Your recipe is already divided so add the milk pwd to the flour weight to figure the hydration.
When using baker's percent, all ingredients (powdered milk, salt, water, everything) are expressed as a percentage of the total flour weight. Water absorption is defined as water/flour. This absorption may vary as you add additional ingredients to the dough (such as powdered milk).
Correct, so if I was using this recipe (purely as an example):
100% flour - 300g
65% water - 195g
15% powdered milk - 45g
2% salt - 6g
The powdered milk would alter the hydration so my guess is that it's not at 65%, my question is how would you take this into consideration?
common sense and experience when figuring hydration and where I want to be. For Flour water salt and yeast this is pretty easy. 300g of water and 400 g of flour would give you a 75% hydration dough which may be where you want to be for say a white bread. But if you toss in 15 g of VWG because you are using low protein AP flour, 10 g of potato flakes to improve flavor and you add int 5 g each of red and white malts trying to improve flavor, color and enzymatic action then all of the sudden you are really at 69% hydration and may not get the dough you after.
I personally add anything that affects hydration on the dry and wet side and would increase the liquid above to 326 g to compensate for the extra 35 g of dry stuff that will soak it up.
instead of water, I would have to divide it up using approximately 10% of the milk weight as dry weight and the rest as water. Your recipe is already divided so add the milk pwd to the flour weight to figure the hydration.