🌊Higher hydration levels in dough result in a softer texture and larger air pockets.
🍕Dough with 65% hydration is easy to work with and creates a regular Neapolitan pizza.
🌾Adding Manitoba flour to dough with 85% hydration enhances its strength and texture.
💪High hydration dough requires a mixer to build gluten structure effectively.
🕒The fermentation time varies for each hydration level: 65% (4 hours), 75% (2.5 hours), 85% (1.5 hours), and 100% (1 hour).
Why is high hydration dough more digestible?
—The higher the hydration level, the lower the gluten content and carb density in the dough, making it easier to digest.
What is the importance of the W value in flour?
—The W value indicates the strength of the flour. Higher W values are ideal for high hydration dough.
Can high hydration dough be hand-mixed instead of using a mixer?
—It is challenging to build gluten structure in high hydration dough without a mixer, but it can be done with proper technique and effort.
How does the water amount affect the hydration level?
—The water amount determines the hydration level of the dough. Higher water amounts result in higher hydration levels.
What are the recommended fermentation times for high hydration dough?
—Fermentation times vary depending on the hydration level: 65% (4 hours), 75% (2.5 hours), 85% (1.5 hours), and 100% (1 hour).
00:00Introduction to different hydration levels in dough.
03:15Demonstration of dough with 65% hydration and its characteristics.
06:45Explanation and preparation of dough with 75% hydration.
11:15Preparation of dough with 85% hydration using Manitoba flour.
16:30Challenges and techniques of handling high hydration dough.
20:00Fermentation times for each hydration level.
28:45Final thoughts on working with high hydration dough.
