Hydration Capacity Explained: How to Calculate Water Needs for Any Dough Formula скачать в хорошем качестве

Hydration Capacity Explained: How to Calculate Water Needs for Any Dough Formula

Struggling to figure out how much water your dough needs when working with different flours, fibers, or enrichment ingredients? In this episode of NoBS Baking, I walk you through a practical hydration strategy that goes beyond simple and often confusing online resources. ✅ Learn the difference between hydration rate and hydration capacity ✅ Understand how protein, fiber, pentosans, and damaged starch affect water absorption ✅ Discover how to calculate hydration percentage based on real ingredients ✅ Get tips on adjusting dough hydration for psyllium, oat fiber, bran, gluten, and more ✅ See how to use manual hydration evaluation to check dough workability ✅ Get a preview of the new R&D tools in the Baking Assistant for scaling, hydration planning, and recipe customization Whether you're improving the nutrition of your favorite bread or developing a brand-new formula, this video will help you make sense of hydration and avoid sticky messes or dry failures in your dough. 🎯 Perfect for home bakers, product developers, and anyone doing gluten-free, high-fiber, or protein-rich baking. 👉 Check out the Baking Assistant and R&D Add-on here: https://no-bs-baking.company.site/ --------------------------------------------------------------------- 🔔 Subscribe to NoBS Baking for real answers and practical tools that actually work. __________________________________________ Contact: [email protected] __________________________________________ #BreadHydration #DoughHydration #BakingScience #GlutenFreeBaking #NoBSBaking #RecipeDevelopment #HydrationCapacity #BakingTips #HighProteinBread #ArtisanBread #FlourAbsorption #PsylliumHusk #HomeBaking __________________________________________ Time Stamps: 00:00 Hydration Planning 00:55 Rates & Capacities 02:27 Theoretical Math 04:50 Theoretical vs. Rheology 06:10 Practical Strategy 08:10 Rheological Guidelines 09:20 Manual testing 10:20 Hydration Rate-important 12:00 The steps 12:40 Create Nutrition Profile