Always have to add Water to Bread Recipes

[BrianGSDTexoma]

So pretty much every bread recipe i make I have to add water. I dont have any problems with Sour Dough though. I made these rolls last week and ended up adding a decent amount of water. I usually weight but thought this time would just try measure. I wonder if it would be better to hold some flour back knowing this? Seems like might be easier to add more flour than water?

 

[DRKsmoking]

Looks great Brian, what ever you did , you did good.

Now some butter and all would be well in my world, lol

David

 

[Astralogics]

Your rolls look great Brian! I think either way could work fine, and it certainly looks like you make it work wonderfully!

 

[voyager 663rd]

ALWAYS weigh ingredients. Keep track and determine the %'s that work to produce the best product. There are standard % for what you're making/start from there.

"Baker's percentage" is the way the pro's do it

 

[chopsaw]

You have to give the mix time to hydrate . I've talked before about adding everything to the mixer bowl . Mix just to bring it together , then lift the head and cover the bowl with a towel for 15 minutes . Then continue mixing until it pulls away from the sides . Cover and let it rise .

The food processor method is foolproof . Perfect hydration everytime .

Flour used and humidity will affect it as well .

 

[Fueling Around]

I have a problem with internet recipes and hydration, too.
Most of the time I have to hold back on water.
Sourdough is more forgiving on hydration.

...
Flour used and humidity will affect it as well .

Ding ding ding.
Flour has natural moisture and that changes from brand to brand and even from the time of year the wheat is milled.
Wheat berries are blended to produce the desired protein level from various sources.
We're had wheat crops go 15% protein and decent moisture. Irritates me as we will often get docked (discounted) for excess protein.

A slight change in the protein level (even in the same brand) also changes the hydration with a fixed recipe.

 

[sandyut]

I usually go a little lite on the water and add water or flour as needed to get the right consistency

 

[BrianGSDTexoma]

You have to give the mix time to hydrate . I've talked before about adding everything to the mixer bowl . Mix just to bring it together , then lift the head and cover the bowl with a towel for 15 minutes . Then continue mixing until it pulls away from the sides . Cover and let it rise .

The food processor method is foolproof . Perfect hydration everytime .

Flour used and humidity will affect it as well .

When I first mix it there is a bunch of flour that wont incorporate. Should I just let it sit that way? Next time I will take pictures.

 

[chopsaw]

When I first mix it there is a bunch of flour that wont incorporate. Should I just let it sit that way? Next time I will take pictures.

Use a spatula and scrape the sides down . Cover and leave it sit . Try 5 to 10 minutes . Then finish mixing . When it pulls away from the sides , stop . That's a batch of pizza dough .
Looks dry , but after sitting it equalizes the moisture .


Not sure what recipe you're using , but here's a base to start with ,
420 grams bread flour
260 grams water
1 1/4 tsp salt
1/2 tsp sugar
2 tsp active dry yeast