Hydration for dummies: A simple guide to making perfect bread every time

The secret ingredient for perfect bread: How proper hydration makes all the difference. Today we are talking about flour, more specifically: hydration. These simple tests will help you find the perfect flour for your bread anywhere around the world!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorg...
📣 Follow us on social media!
Facebook: / glutenmorgentven
Instagram: / glutenmorgentv_en

[@glutenmorgentven]

👉Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread

[@MendeMaria-ej8bf]

The science of cooking and baking is much more complicated than I thought. Thank you for your explanations.

[@vwood2]

This is fascinating! It’s really interesting to how the three doughs compare. Thank you, though I’ve baked bread for years, this has given me much better understanding of how both time and hydration levels affect dough.

[@erezcohenbox]

Thank you. You've made it simple to understand. I will sure do the test to see how far my flour goes...

[@pauljayylardelorena9461]

I really need to buy a scale, now i know why i make imperfect doughs.

[@KathleenHall-h7w]

First, thank you for all of these amazing videos. You are taking away some of the ‘mystery’ of making bread!
I did this test but I used hard white wheat berries (from a local-to-me grain farm) that I ground myself with my mill. I did not get results as nice as shown in this video but I feel somewhere between 80% and 90% is going to be about as good as it gets. (I did a 70 percent too, but that was way to dry to stretch very well.) Question: I have only seen freshly ground flour in one of the videos (the flour comparison video) and it ‘failed’ the test, at least as far as looks go. But you admitted it should have been baked before the others in comparison. (it proofed much faster than you expected). Is it possible to get a really beautiful crumb out of just freshly ground wheat berries or do you need to add other store bought flours too? My ‘experiments’ are getting lighter but are not yet even close to that beautiful crumb I’m looking for (and you demonstrate in these videos). I htink my next step is to venture out and try 85% hydration while following your sourdough recipe…..I’m off to feed the starter!

[@carolinarojano7298]

this was really useful, danke.

[@ernie548]

Depends a bit on what kind of bread or dough is the goal. Pizza, Foccica, Loaf Bread, Naan, Biscuits, Sourdough, Pasta, etc.

[@ewithnall]

Which is exactly what he said.

[@abdullahhidayetdemirel1003]

can ı use instant yeast ?

[@curtislambert8752]

Hello and thank you for sharing your knowledge. I am trying to to see or tell what percentage of gluten each flour has where or how can I find it ? Also what percentage of gluten was the flour you preformed the test with ? Thanks

[@skeeveskeeve]

the gluten content can be found on the bag, it is listed as "protein". Bread flour typically has protein content of between 12 and 14%.

[@cut--]

The I used was Italian 000