55% hydratio is a good place to start if you are going to make a 24 hour dough. You will also need to cut back your yeast quite a bit. This I can not tell you where to start, you will have to test and adjust. I would start with maybe 1/4 or 1/3 of the amount you have been using for a 8 hour dough. Keep everything about your mixing process the same. After you mix, let the dough rest about an hour, then reball it. You can do one of two things from here...
1) Let it rest until it increases in size to the same volume as you were balling before, then divide and ball. Let it proof up to the same volume as before and bake.
2) Give the dough a quick or gentle reball after 3-4 more hours after the initial reball, then do the same as above.
The reball is really just rebuilding the strength that is lost to the enzymes breaking down the down. With caputo, I'm told there is less enzyme activity b/c there is less damage to the proteins in the flour. I don't understand all of these things, so I just do this step by feel. Again, play around with different reballing times or none at all and see what you like. Good luck and let us know of your progress.
after finishing last night pizza i rushed into the kitchen for round 3!!
i searched the kitchen and i found last bag of blue ap caputo flour!! 270gr...last 270gr
so i took 2500gr and strated to make the batch ready to 24 hour room tem rise.
100% ap caputo
55% 35cl deg water
0.08 fresh yeast dissolved in water (0.21 gram)
same mix time...
1 hour rest then balled. after 12 hours couple folds and balled.
then i noticed the fermention is too slow even that the room temp is 22cl and also that the dough has 3%sugar in it.
maybe it got somthing to do with the caputo because this never happened before, on the contrary with other flour in the past i had to slow down the procces.
so i heated the oven 50cl 2 minute and put ed the box in it and it start to gain more speed after 24 hours the dough was ready for baking.
i was thinking as i was saying that to 24 hour rise i should up the water and chau you told me to go less. i would never think to do it for by self...
while opening the skin it felt like 70%!!!
next time i am thinking about 52% or even 50%
the oven spring is not high, this i got used to from the ap flour.
the pizza was somthing that i dident expect from.
it was a m a z i n g!!! i love the caputo flour it has super powers!
if someone had served me this pizza with this topping
block mozz, marined black olives, tuna, and this red pepper that after puting it on naked flame got that sweet burned taste and the sprinkled olive oil on top of everething i was defently thinking im eating pizza that made by pro.
baking pizza 3:30
very very good pizza maybe the best i ever made.
next time: same recipe with red bag caputo and the good block mozz that i used to eat.
i made this efforts for you guys to see so please tell me what you think:)