dough making by hand, are the extra flour added, included in the recipe or now not? : AskCulinary
I latterly began to make my very own dough, and its a success. Most recipes name for 60% hydration. While thats true for my preliminary blending section, i spotted that in the kneading section, i am the use of flour now and again. Does this imply that the finish product may have lower than 60% hydration?
in different phrases if recipe requires 1.6kg flour, 1kg water. Do you combine 1.4kg of flour to start with, and upload 200g of flour while you put the dough on flat provider and get started kneading progressively including flour? Or do you do as i do now, combine 1.6kg to 1kg, then when operating on a floor, use flour progressively.
Just to ensure i were given my concept throughout, I in most cases put flour on my fingers so dough doesnt persist with it when kneading, and splash somewhat on the operating floor so dough doesnt persist with the floor. i dont upload flour immediately to the combination