Marco, would you say the hydration is around 60 percent. that was the formula they gave during the dough demonstration at amano. they also used 3 percent salt, with that my dough doesn't have the flavor of amano ,or kestes. could their levels be higher than the vpn standards?
I am not sure what the exact hydration is but surely it is not high hydration; I have said this many times and will bullet point again below:
- The VPN standard is a GUIDELINE (The say this on their Italian website blogs many times) not a recipe. This means that within the parameters you should follow the process but the exact ingredients amount may vary. Aside of the water and salt no one weight the flour in Naples. Yeast is also somehow approximate by portioning a 25g cube of fresh yeast
- The flour amount is subject to change considerably based on the flour humidity and more importantly water composition. A Softer water will absorb more flour whilst an harder water will assorb less.
- Following the GUIDELINE to the letter was an argument that cause some people in America not to like me very much....
EDIT: On the flavor. 3% Salt is around the usual amount recommend by VPN. It is quite possible that Roberto's use that amount. Are you talking about flavor or saltines? I can pinpoint when the salt is on a considerably different level up or down that from what I expect