The formula to calculate the dough hydration percentage is:
\[ \text{HP} = \left( \frac{Ww}{Wf} \right) \times 100 \]
Where:
Dough hydration refers to the ratio of water to flour in a bread recipe, expressed as a percentage. It is a critical factor in baking as it impacts the dough’s consistency, the bread’s texture, and the crust’s appearance. Higher hydration results in a looser, stickier dough and a lighter, airier bread with large holes, while lower hydration results in a firmer dough and a denser bread with small holes.
Let's consider an example:
Using the formula to calculate the dough hydration percentage:
\[ \text{HP} = \left( \frac{300}{500} \right) \times 100 = 60\% \]
This means that the dough hydration percentage for this scenario is 60%, indicating a moderately hydrated dough.