 Re: 62.5% vs 64.5% hydration -- big difference
I too made a batch of pizza dough last week and put in too much water. I refrigerated it overnight in anticipation for my pizza party. The next day, one hour before the party, I was going to shape my dough balls. They were goo, it was a disaster. I said a prayer, and made another batch of dough, putting about 1/2 cup less water in that batch. Then I combined the two, and let them rise together for about an hour. Miraculously, the dough performed correctly, and the party was a success. That taught me a big lesson that I really need to measure the water! |