The amount of water needed to make dough with 2 kg of wheat flour can vary depending on the specific recipe, the desired consistency of the dough, and other factors such as humidity. However, there are general guidelines that can help you determine a starting point for the water-to-flour ratio.
In most traditional bread and dough recipes, a common ratio is approximately 60% to 65% hydration. Hydration refers to the percentage of water relative to the weight of the flour. So, for 2 kg (2000 grams) of wheat flour, you can start with the following calculations:
At 60% hydration: Water = 2000 grams (flour weight) x 0.60 (hydration percentage) = 1200 grams
At 65% hydration: Water = 2000 grams (flour weight) x 0.65 (hydration percentage) = 1300 grams
Keep in mind that these are just starting points, and the actual amount of water needed may vary depending on the type of wheat flour, the humidity of the environment, and personal preference for the dough's consistency.
When making the dough, it's best to add the water gradually and mix it with the flour until you achieve the desired texture. If the dough feels too dry, add a little more water, and if it feels too sticky, you can add a bit more flour. This process allows you to adjust the hydration level based on your specific needs and the type of dough you're making (e.g., bread dough, pasta dough, pizza dough).