If you have a dough formula calling for 350-ounces of flour and 56% absorption, the TOTAL amount of water added to the dough is going to be equal to 56% of the weight of the flour (350 X 56 press the “%” key and read 196-ounces. If your formula also contained 10-ounces of whole egg, then you would need to take the water content of the whole egg into account too, In this case whole egg is considered to be 25% solide and 75% water, so there would only be 7.5-ounces of water in the egg. This would be subtracted from the 196-ounces, so it would now show 196-7.5 = 188.5-ounces BUT the percent will still be the same at 56%. If the dough contains oil, say at 5%, we do not make an adjustment in the absorption for the amount of oil used, however, doughs made with higher amounts of oil will typically exhibit a LOWER overall dough absorption than doughs made with lower oil levels. Other dry ingredients are already taken into account when establishing the initial dough absorption, but if you were to increase a water absorbing ingredient, or add one, such as vital wheat gluten, then you would need to make an adjustment to the absorption value to correct for this. Foe example, if you were to add 2% gluten to the dough formula, you would need to add 3% additional water. That 3% would be based on the total flour content. Buy the way, gluten has an absorption of 1.5 times it’s weight, so 2 X 1.5 = 3. That’s where the 3% additional water came from.

Any of you who will be in our class next week will be getting all of this information first hand during the lecture portion of the class.

Tom Lehmann/The Dough Doctor