Minimum liquid to make solid dough
About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of solid to liquid. If it matters what kinds of flour and oil, let's say olive oil and white wheat all-purpose flour.
Best Answer
This is actually not answerable as an absolute. One of the Great Unknowns when baking with flour is how humid it has been in your flour storage recently, and thus how much water is already in the flour. I've had a few cups of flour require as much as half a cup extra water to get the right consistency depending on the season.
My usual approach for making the driest dough I can is to instead of pre-measuring, add the liquid gradually to a spinning food processor that contains the dry ingredients. It will lump up quite quickly when the liquid is right.
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How much water do you need for your dough?
For example, most dry dough such as bagels and pretzels are 50-57 baker's % water, while most bread is 58-65 baker's % water. To calculate the hydration level of a conventional recipe, first weigh the flour and water or other liquid....Hydration - Bread Dough.INGREDIENTPERCENTAGEWater60Yeast2Salt21 more rowWhat is the ratio of liquid to flour in stiff dough?
1 Cup of Liquid to 4 Cups of Flour/Meal Stiff dough should feel compact but remain easy to knead and roll on a lightly floured surface.Does too much liquid make dough stiff?
If you accidentally add too much water to the dough, the loaf will not hold its shape and flatten while baking.How much water do I need for 500g of flour?
I use approx 320ml of lukewarm water to 500g of flour. I put a sachet of yeast, the flour, a teaspoon of salt and 40ml olive oil in the food mixer with the dough hook. I let the ingredients mix before I add the water a bit at a time until the dough becomes a wet and smooth ball.Ramadan Special Recipe - Easy Samosa \u0026 Roll Patti with Liquid Dough In Pan- No kneading \u0026 rolling 🙂
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Answer 2
According to the experiments reported in this paper they found:
We determined by experimental evidence the maximum amount of olive oil that could be absorbed by modern wheat, with a minimum of water to make a viable bread prepared as described. It was 5 parts oil to 16 parts flour, to 4 parts water.
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