Hi there, PJ doesn't offer rules as far as calculating the hydration for these ingredients, but as far as the pumpkin goes she does suggest that, "Mashed potatoes or other mashed fruits/vegetables (pumpkin, squash) can affect dough's hydration. There's no way to judge their effect ahead of time; it's best to add them, then adjust dough's consistency with additional flour if necessary." The way I read this is go ahead and calculate the hydration without including these ingredients, but keep in mind that you'll likely need to add more flour in the end, since they will definitely be adding more moisture to the bread. Another approach would be to guestimate how much liquid content is coming from these ingredients, and then add this hydration to your initial caculations for overall hydration. If you go this route you may need to add a bit more liquid if the dough seems stiff, but this would likely be a minor adjustment and may be more accurate, particularly if the recipe relies on the yogurt or pumpkin as a significant portion of the "liquid" content. 

• Reply