Влажность теста зависит не только от рецепта, но и от типа муки и условий хранения

These two loaves were made with the same formula and the same 65% hydration. The loaf on the left used white flour; the loaf on the right used a 50/50 blend of white and whole-wheat flour.In this particular comparison, 65% hydration worked for the white flour but was not enough for the blend. The whole-wheat portion bound more water, and the dough did not develop the same volume or crumb structure.This is why I ask students to treat the hydration in a formula as a starting point, not as a fixed instruction. The right amount depends not only on protein content, but also on flour extraction, damaged starch, bran, fibre, mixing, fermentation, and the form of the bread.I have written a fuller explanation here:The Right Hydration Is Not a Number An excellent post about paying attention to the dough for hydration too. As they say when it comes to bulk fermentation, watch the dough, not the clock. The same applies to hydration.Another thing about hydration that I discovered was the humidity of my kitchen. In the winter, when the air is fairly dry, I might need to add more water, and in the steamy summer, less water is often needed.Happy baking.Ted Log in or register to post comments Yes, that is another factor. Flour is hygroscopic, so its own moisture content can change with storage conditions and seasonal changes in relative humidity.In a dry, heated environment during winter, flour may gradually lose some moisture, while under more humid storage conditions it may retain or absorb more. Since the initial moisture content of flour affects its water absorption, the same flour may require a slightly different amount of added water at different times of the year.I agree with your observation, Ted. Log in or register to post comments