Good question. We did a little bit of "drilling down," into common yeast dough ingredients and their respective moisture percentages. This information is helpful if you'd like to be super precise when determining the overall hydration of a recipe. Oil contains 0% water (it's 100% fat) so you can omit it from your hydration calculations. As for the eggs, they contain about 74% water and each large egg weighs an average of 50 grams out of the shell. Some quick math (4 eggs x 50 grams each = 200 grams x 0.74 water content = 148 grams) shows that you can add an additional 148 grams to the dough hydration content for this specific recipe. We hope this helps, and happy baking! Kye@KAF

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