Eric Helmuth

October 14, 2020 at 11:47am

Thanks for this helpful post! I have long wondered how this DDT formula can possibly work with the wide range of possible hydration levels, i.e. how much water you're adding as a proportion of the flour. Is is standardized to a set hydration level? I bake anywhere from 70% to 90% hydration which is a big difference in how much water is being added and thus it would seem to be a big thermal difference to the equation. Any insight?

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