To get the right dough consistency for bread, there are several easy ways to test and adjust how much water you use. Knowing how hydration affects dough is really important. It can change how the bread looks, feels, and tastes.

1. The Windowpane Test

This method checks how well the gluten is developing.

• What to Do: Take a small piece of dough, about the size of a golf ball.
• How to Test: Slowly stretch the dough between your hands.
• What to Look For: If it stretches into a thin, see-through sheet without breaking, you did great! This means your hydration levels are just right, between 60% and 75%. If it tears easily, your dough might need more water or more kneading.

2. Hand Feels

Using your hands is a great way to check the dough.

• What to Do: After you mix the dough, touch it.
• How It Should Feel: A good dough should feel a bit sticky but not too much. It shouldn’t stick too hard to your hands.
• What It Means: If the dough feels dry, it probably needs more water. Usually, bread flour can soak up about 60% to 65% of its weight in water.

3. Dough Rising Test

Watching how your dough rises can tell you a lot about its consistency.

• How to Test: Keep an eye on the dough during its first rise.
• What to Expect: It should grow about 50% to 100% bigger within 1 to 2 hours at room temperature.
• Helpful Tip: For 1000 grams of dough, you should use about 600 to 700 grams of water for the best results.

4. Baking Trials

Try making small batches to perfect your recipe.

• What to Do: Bake loaves with different water amounts, like 55%, 65%, and 75%.
• What to Look For: See how the changes affect the crust, texture, and taste. Write down what you notice so you can adjust your method next time.

Conclusion

Getting the right dough consistency and hydration is key to making great bread. By using these tests, bakers can improve their timing and quality when baking, leading to even better bread!