 Re: 62.5% vs 64.5% hydration -- big difference
Kind of like mixing epoxy  ...in the end you end up with a hydration of approximately 63.5%...our formula uses 63%...and it is a lot of fun working with a lot of dough...here at home we have gone up to about 20 pounds when we had a pizza party for my wife's swimmers
Dutch Quote:
Originally Posted by james  After a bulk fermentation, I still found the one batch of wet dough more difficult to work with, so I mixed all three together. It's fun working with about 10 pounds of pizza dough on a stone counter. I cut and shaped 250 gram dough balls, and everything went fine.
I guess I have to think more about my overly wet batch. Who knows, maybe I just can't measure. :-)
Still, I think the idea of mixing each batch together before making your dough balls has a lot going for it.
James |
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