Hydration Adjustments for Dough Enhancer
Master water absorption rules, dough feel testing, and troubleshooting for perfect results every time
The Key Principle
Dough enhancers absorb water. The vital wheat gluten and other ingredients in enhancers need extra moisture to function properly. Plan to add 1-2 tablespoons of extra water per tablespoon of dough enhancer used. Always add water gradually and judge by feel.
Water Absorption by Ingredient
Vital Wheat Gluten (main component)
Absorbs 1.5-2x its weight in water
Adjustment: Add 1-2 tablespoons extra water per tablespoon of enhancer
Lecithin & Emulsifiers
Help distribute water more evenly
Adjustment: May feel drier initially but will hydrate during rest
Diastatic Malt
Can make dough slightly stickier over time
Adjustment: Hold back some water initially; add if needed
Step-by-Step Hydration Process
Start with Recipe Water Minus 10%
If your recipe calls for 1 cup (240ml) of water, start with about 215ml. This gives you room to adjust upward.
Mix Enhancer with Dry Ingredients
Whisk the dough enhancer into your flour before adding liquids. This ensures even distribution.
Add Liquid Gradually
Add your starting water, mix until a shaggy dough forms, then add remaining water 1 tablespoon at a time.
Rest Before Judging (Autolyse)
Let dough rest 10-20 minutes before adding more water. Flour and enhancer need time to fully absorb moisture.
Use Feel Tests to Confirm
After resting, use the dough feel tests below to determine if you need more water or flour.
Dough Feel Tests
Poke Test
Press a floured finger into the dough. It should spring back slowly, leaving a slight indent.
Dough springs back but holds some impression
Dough doesn't spring back (too wet) or springs back immediately (too dry)
Windowpane Test
Stretch a small piece of dough thin. Properly hydrated dough will stretch into a translucent "windowpane" without tearing.
Stretches thin enough to see light through
Tears before stretching thin (needs more kneading or hydration)
Sticky vs. Tacky
Touch the dough surface. Tacky (slightly sticky) is good; wet sticky is too much water.
Dough sticks slightly to fingers but releases cleanly
Dough leaves residue on hands (too wet) or feels dry/tough (too dry)
Troubleshooting Hydration Issues
Dough is too sticky/wet
Possible Causes:
- •Too much water
- •Dough enhancer not fully hydrated
- •Over-kneading
Solutions:
- Let dough rest 10-15 minutes for absorption
- Add flour 1 tablespoon at a time
- Use wet hands instead of adding more flour
Dough is too dry/stiff
Possible Causes:
- •Not enough water to compensate for enhancer
- •Flour measured too densely
- •Low humidity environment
Solutions:
- Add water 1 tablespoon at a time
- Let dough rest (autolyse) to hydrate
- Cover dough to prevent drying
Dough feels right but bread is dense
Possible Causes:
- •Under-hydrated despite feeling good
- •Enhancer dose too high
- •Insufficient kneading
Solutions:
- Try 5-10% more hydration next time
- Reduce enhancer amount
- Extend kneading or folding time
Environmental Factors to Consider
High Humidity Days
Flour absorbs moisture from the air. You may need 5-10% less water than usual. Dough will feel stickier—this is normal.
Dry/Low Humidity
Flour loses moisture in dry conditions. Plan for 5-10% more water. Dough may feel dry quickly; cover it while resting.
Cold Water vs. Warm Water
Warm water (80-90°F) hydrates flour and enhancers faster. Cold water slows absorption—allow more rest time.
Different Flour Types
Whole wheat flour absorbs more water than white flour. Add extra water when using whole grains with enhancers.
Recommended Products
Ready to try dough enhancer in your baking? Explore our Grandmother Eloise product line: