We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

A note on hydration

Like this? Share it with your friends.


Report abuse

As water is added to a dough, the gluten proteins absorb it, and continue to absorb it to form long elastic chains.. A sticky dough will often become quite tractable simply by kneading it more. This of course allows for a good structure to develop (nicely risen bread) which can expand as the gluten is elastic. If too little water is added, the gluten structure will not develop properly and the dough will not expand fully and will be of lesser volume, breaking un-aesthetically as it is baked. The final product will have a close and dry texture. Gluten will absorb 3 times its weight in water to be fully developed, or hydrated.

Apart from this, the proper hydration allows the chemistry of the dough to change. Minerals which are bound into the matrix are to some extent loosened from the bonds and therefore become more bio-available, or absorbable on being ingested (eaten). Thus proper hydration actually makes the dough more nutritious as the bound nutrients are to some extent released. Proper fermentation completes this process with sourdough or long-maturing yeast bread having more available nutrients.

Added by: webmaster


Tags: FocusOn

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...