Doc wrote:
> --keven. wrote:
> http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm
> >
> > I attempted this recipe (http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm) this weekend and it does not seem to have a very high hydration factor-- the resulting dough was stiff, not slack like a slipper should be. Although maybe I was "slack" somehow and made an error somwhere along the way.
> >
> > --keven.
>
> Keven,
> It looks OK to me. Somewhere between 75% and 82% hydration depending
> on how much your "cup" of flour weighs. The calculation below assumes
> flour weighs 3.75 oz/cup.
>
> Liquid Flour
> (cups) (cups)
> 0.125 0.125
> 1.000
> 0.250
> 1.000
> 0.250
> 0.750
> 2.500
> 0.750
> total(c) 1.875 4.875
> oz/cup 8 3.75
> total(oz)15.000 18.28
>
> hydration 82%
>
>
> Cheers,
> Doc

Now that I think about it, I bet it was a fault of my own. I am not
precise in flour measurement, and I forgot to pick up durum flour. I
subsiotituted whole wheat, so I bet that is what mae the difference.
No worries though, it was good bread!