"Kenneth" > wrote in message
...
> 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

I agree and I use higher percentages. However, to a novice breadbaker, it
is better to start on the "safe" side, as long as it's not too "safe":-)
Also, bear in mind that the poster is unable to knead the dough by hand.

Best wishes
Graham