If I switch a formula from AP to bread flour, how much should I increase the hydration?
I'm making the Auvergne rye-wheat boule from "The Rye Baker" https://drive.google.com/file/d/1ThPRCvVW4cAn6VnhrlIW_JdVdyr56sIZ/view?usp=sharing
The formula calls for AP for the wheat flour; I think it benefits from the additional oomph (ie higher protein %) of bread flour.
The King Arthur helpline says "a few more TBSP". Perhaps someone could translate that to a few more % hydration.
Thanks
I think you could start with 3% more water based on the weight of the AP flour. I think a little more than that will be the end point. You will have a chance to check this directly when you make the wheat sponge, if you use bread flour instead of the AP. Add water until it seems like 100% hydration with AP. If you aren't going to use KA bread flour, that might make a difference in its desire for water.
TomP
have fun with the pan de meteil, Louis.
the rye baker web site also gives 2 recipes for auvergne tourte de seigle. Both are 100% rye:
the 1st is with sourdough and yeast
the 2nd is only sourdough
Rob
In this video he does some comparisons that might help. I know he has another video that is focused on how to determine how much water a flour type can hold but I I didn’t save it.
I watched it a while ago and it was very helpful and well done.
https://youtu.be/BnvhhxQZQ14?si=8Bz6ZYwv0G9mmr6U