Flour Hydration Experiment with Multiple Flours

[jesuistombe]

In Chapter 7.4 you recommend conducting an experiment to see how much water a new flour can absorb. In the previous chapter you give an example bread with whole wheat and bread flour. It is not clear to me how to conduct the recipe in this case.

1. Do I do one experiment for each of the flours and compute the hydration as a weighted sum with the same ratios as the flour in the bread?
2. Does it even make sense to do this experiment with whole wheat or other types of flours (bc can pure wholewheat flour pass the window pane test?)?

I would much appreciate any clarification on this, and am sure that other users would as well:)

[hendricius]

@jesuistombe thanks for reaching out.

Sorry for my slow response here. The ratios mentioned are fail-safe and will always work. However - sometimes a higher hydration could yield a better result. But that would need to be experimented on.

You should create your flour mixture and then test which hydration works best for your mixture.

1. So let's say 80g of bread flour, 20g of ww flour. Then you test 60g of water, 65, 70, 75 etc. Note the dough which you can mix and where the gluten forms.
2. Yes! Pure WW can pass it too.

I hope this makes sense. If it does I'd love for you to create a small PR/suggest text changes so we can clarify this a bit better :).

Thx