hydration

Definition

Hydration is the percentage ratio of water to flour in a dough. 65% = 650g water per 1000g flour. It is not a fixed number: it varies with flour type, temperature, technique.

Technical Connection

Why does the Monolith archive this? Because hydration is dynamic equilibrium. Too much water → dough collapses, irregular alveolatura. Too little → gluten development blocked, compact product. Correct hydration → elastic structure, controlled workability.

Practical Application

• W400 flour (804): target hydration 70-72%
• French T55 flour: target hydration 68-70%
• Method: water in waves, control actual absorption

Control Triggers

• Windowpane test: dough stretches without breaking → gluten developed
• Dough “weeps” (releases water) → excessive hydration or overheating
• If too soft during shaping → reduce hydration by 2-3%

Technical Note:

• Target: 65-72% based on flour and product
• Tool: 0.1g scale, dough thermometer
• Warning: sticky dough after 10min mixing = reduce water
• Connections: gluten-development, fermentation, dough-elasticity