Of course you're right. All you have to do is add water, but I'm a bit
of a techie and enjoy figuring out things the scientific way :-)

Robert
----------------

Charles Perry wrote:

>
> Robert Marshall wrote:
>
>>How does someone control, or measure for that matter, the amount of
>>hydration in their dough?
>
>
> Not to be a wise guy, it is simply a matter of adding more
> water. Just add a little more water to your usual recipe.
> Increase it a little at a time untill you get a dough that yeilds
> the bread you want. Don't worry about what the actual hydration
> is. Who cares? It is a non issue for your personal use. Slack
> dough and a hot oven are the two big factors to get big holey
> bread. All the rest is working the margins. Not that that is a
> bad thing, but first things, first.
>
> Regards,
>
> Charles
>