I understand that the amount of water removed may vary depending on how humid it is where you lived but as a guide. When you say 10%, is that reducing the bakers percentage by 10% or the amount of water by 10%?

For example, 1000g of flour and 600g water is a 60% hydration dough. 10% of the amount of water is 60g. Reducing the bakers percentage or hydration by 10% would result in reducing the water amount to 500g or a difference of 100g.

• Reply