Termbeginnerdraft
Hydration
Also searched as: water content, baker's percentage, dough hydration
In short: How much water a dough has relative to the flour, as a percentage of the flour weight. 1000 g flour and 700 g water is 70 % hydration.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Brot, Getreide