hi,
is there a computation rule of the brioche doughs wich gives the rate of hydration of this dough, according to the amount of fat it contains ?
ex:
no fat:
we can hydrate at the maximum capacity of the flour: 0 butter : 56% hydration
20% fat:
we should hydrate it with a maximum of 47% hydration
so, to resume, the question is mathematical relation between fat and hydration
thank you
Fat content should not be considered totally as water. If you look at butter, for example, usually contains 82% fat and 18% water. Same with eggs: egg yolk is basicly fat and egg white is almost 90% water.
hi,
yes, i know this :), but the question is:
is there a way to adjust hydration rate depending of the amount of fat ?
more fat we have and unless hydration we need to have.... what is the calculation between them ?
When I make brioche I dont really care about how much hydration I have. Just use a high protein flour. If I make a typical french brioche, with 500 grams of butter per kilo of flour and a lot of eggs, then I almost dont add water or milk. If I make a lighter brioche more like a sweet bread, with less content of butter and other fats, then I add more liquid.
There probably is a maximum practical hydration for brioche dough, because both the fat and the water make it difficult to develop the gluten. I suspect that it hasn't been explored, though, because there's no real reason to make very wet brioche doughs.