Excellent, look like they would make a good sandwich bun that doesn’t fall apart if it gets a little soggy.
this post was submitted on 18 Oct 2023
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baking
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That was the idea. They are just a little bit chewy, enough to hold up under sandwich-duty stress.
How do you measure hydration?
In baking it's the percentage of the weight of the flour. So if you used 100g of flour, 70% hydration is 70g of water. The same goes for the 2g of salt and 1.5g of yeast.
Using percentages makes it way easier to be consistent, and get repeatable results.
Thanks! That makes sense