Author Topic: question on hydration levels  (Read 741 times)

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Offline lamesadrive

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question on hydration levels
« on: March 12, 2012, 03:54:52 PM »
Any help is greatly appreciated -

Would you normally going with higher or lower hydration if you move to 00 (caputo or giusto) from AP (KAAP)??  24 hour rise in a wine room (57 degree) and cooking at 800 floor / 1000 dome?

Really looking for rules of thumb since hydrations see to go from low 50s to almost high 60s.  And assuming that heat in an oven, do you lower the hydration if you want to do a multi day cold rise (of course with less yeast)  Thanks!



Offline dellavecchia

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Re: question on hydration levels
« Reply #1 on: March 12, 2012, 05:56:57 PM »
You really can't go wrong with 60% hydration using Caputo Pizzeria. It is a great baseline. Try it with your semi cold ferment and see if that gets you what you want. If not, you can adjust the next time.

John

Offline lamesadrive

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Re: question on hydration levels
« Reply #2 on: March 13, 2012, 10:24:51 AM »
You really can't go wrong with 60% hydration using Caputo Pizzeria. It is a great baseline. Try it with your semi cold ferment and see if that gets you what you want. If not, you can adjust the next time.

John

Thanks!  Do you normally go higher or lower hydration for longer fermentation times?

Offline dellavecchia

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Re: question on hydration levels
« Reply #3 on: March 13, 2012, 10:49:01 AM »
Thanks!  Do you normally go higher or lower hydration for longer fermentation times?

Generally speaking, higher hydrations speed up fermentation. So if you want to lengthen the fermentation time you could lower the hydration as one of your options.

John