On Thu, 20 Nov 2003 23:03:02 GMT, "Graham" > wrote:

>If you
>are weighing your ingredients by the gram, a standard bread dough should
>have about 60g water for every 100g of flour. If you are baking the loaves
>in tins, you could increase that to 65g of water. Ciabbata doughs are
>really sloppy at over 70g of water to 100g flour.

Hi Graham,

Of course, I respect your experience, but mine is certainly
different...

I regularly bake hearth loaves that are 72%. Each of the proportions
you mention are far lower in hydration than I would use for the
purposes you describe.

All the best,

--
Kenneth

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