deeghydratie

Deeghydratie, in baking, refers to the proportion of water to flour in a dough and is usually expressed as a percentage by weight. It is a key parameter that affects gluten development, crumb structure, crust, and handling properties. Hydration is calculated as water mass divided by flour mass times 100 percent.

Typical ranges: lean bread dough often around 60-65%, many artisan doughs 70-85%, including ciabatta and focaccia; high-hydration doughs can reach 90% or more, yielding an open crumb but requiring careful handling.

Factors influencing hydration: flour absorption depends on protein content and milling; adding milk, eggs, or fat increases the dough’s water requirement; ambient temperature and fermentation time; autolyse can help hydrate flour before full mixing.

Effects on dough behavior and finished bread: higher hydration yields stickier, looser dough and longer fermentation; yields larger holes and a more open crumb; lower hydration yields denser crumb and a firmer dough, with shaping being generally easier.

Practical tips: always weigh ingredients; start with a lower hydration and adjust gradually; autolyse for 20-60 minutes; use folds instead of kneading for high-hydration dough; keep dough moist during handling with oiled or damp hands, and use bench flour sparingly.

Conclusion: understanding and controlling deeghydratie allows bakers to tailor texture, crumb, and crust across a range of bread styles.