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Accounting for water in fruit added to dough

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  • 27-03-2012 4:35pm
    #1
    Paco Rodriguez
    Closed Accounts Posts: 701 ✭✭✭


    I just tried to bake a fougasse bread and I decided to try and add grated pear to it. But the dough wouldnt come together properly and it was still a pile of mush after 10 mins of kneeding.
    Next time i will take away some water to account for the pear juices. Anyone know how much water i should take out for one pear?


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    #2
    huskerdu
    Registered Users Posts: 1,931 ✭✭✭huskerdu


    Paco Rodriguez wrote: »
    I
    Next time i will take away some water to account for the pear juices. Anyone know how much water i should take out for one pear?

    No way that anyone can give an answer to that. Pears come in all shapes and sizes and some are juicier than others.

    I thinkt the best way to start is to measure the volume of the grated pear before using it.

    Then, if it is the wrong consistency after a few minutes kneading, you should add more flour until it was right.


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