August 8, 2014 - 7:46am
Quick bread hydration
In yeast doughs we talk about different breads based off of their hydration levels. What about quick breads like muffins or banana bread? How hydrated is a typical quick bread batter? If I wanted to formulate my own muffin recipe how much liquid would I add to my flour for that perfect consistency?
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For muffins about 100% hydration plus eggs. For corn bread 200% hydration plus eggs. Remember there is very little mixing after the flour is added, and in some recipes the eggs are separated and the egg white beaten then lightly folded in.
Ford
Ford,
Thank you very much. This will be very helpful to me in developing my own quick bread recipes.
Alschmelz