How many percent of water is in bread?

Question

pleasee!!! i know it's less than 50

Answer 1

Water and the baker's percentage system.

The amount of water in dough determines the type of bread it will make.

Drier doughs make more solid bread, such as bagels or sandwich loaves, while wet doughs produce "rustic" bread, i.e. open crumb structures with big holes, such as Italian ciabatta.

Bakers refer to the amount of water (and other ingredients) in dough using a percentage system, where the percentage of an ingredient is given by comparing the weight (mass) of that ingredient to the weight of flour.

So a dough containing 500g of flour and 300g of water can be described as "60% hydration" - this would be suitable for a sandwich loaf made in a loaf tin.

A dough for a very open structured bread such as focaccia might be 70% hydration, or 350g of water to 500g of flour.

This system is a useful guide when you are devising your own new recipes or when converting a recipe to larger quantities.