I want to make white sandwich loaf by cold fermentation method. How much hydration should I add (in % according to 100% flour)?
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Nancy is a trusted home cook.
If you have a recipe, you can figure it out yourself.
Divide weight of liquids (water, milk and juice) by weight of flour and multiply by 100.
Fyi, sandwich loaves are generally in range between 57 and 65.
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