Define dough hydration and explain its impact on texture.

• A. The ratio of water to flour; higher hydration yields looser dough and more open crumb, lower hydration yields stiffer dough.
• B. The amount of sugar in dough; higher sugar yields more tender crumb.
• C. The temperature of yeast; warmer yields faster rise.
• D. The color of flour; white flour yields lighter crumb.

Answer: (C)

Dough hydration is the water-to-flour ratio in dough. This ratio determines how much moisture is available for gluten development and starch gelatinization, shaping the dough’s texture as it bakes. When hydration is high, the dough is looser and can trap more gas, producing a softer structure with a more open crumb. When hydration is low, the dough is stiffer and resists expansion, leading to a denser, tighter crumb. Other factors like sugar content, yeast temperature, and flour color affect tenderness, rising rate, and crust color, but they don’t define hydration.