Suggested hydration rate for Mondako and Power Hi-G

[pizza Doug]

I am about to make my first pizzas using a digital scale and 3 day cold ferment. I have Mondako and PFM Power Hi gluten, both are non-bromated (I'm in California).  I will be using SAF red label yeast at less than .2% and no sugars.

I want to make NY style, and want to use 100% mondako and another batch with 100% Power High Gluten (14%) to see how they compare.  What are the suggested hydration rates for each?  Does the Mondako like a higher rate?

After some experience I may end up blending the two.

Thanks!

[scott123]

I would start at their rated absorption values:

For the Mondako, 62%

For the Power, 65%

[norma427]

pizza Doug,

In addition to Scott’s excellent post these are a few more.

Peter posted the protein values for Mondako Flour and Power Flour at Reply 161 http://www.pizzamaking.com/forum/index.php/topic,17632.msg173398.html#msg173398  In the Luigi’s thread Power Flour can handle 65% hydration posted at Reply 12 http://www.pizzamaking.com/forum/index.php/topic,14928.msg150261.html#msg150261

Norma

[Pete-zza]

Norma,

You might recall from the spec sheets that you recently requested from Pendleton for the Mondako and Power flours that the Water Absorption value is given as 62 +/- 2%, for both flours. The 65% number for the Power flour comes from the technical document at Pendleton's website.

Peter

Edit: Corrected absorption value.

[norma427]

Norma,

You might recall from the spec sheets that you recently requested from Pendleton for the Mondako and Power flours that the Water Absorption value is given as 60 +/- 2%, for both flours. The 65% number for the Power flour comes from the technical document at Pendleton's website.

Peter

Peter,

I do recall from the spec sheets that I recently requested from PMF what the water absorption value is for the Mondako and Power flours since you reminded me.  Too many things to keep in my brain.   

Norma

[Pete-zza]

Norma,

Too many things in my brain also. I incorrectly gave the Water Absorption value in my earlier post, which I just corrected.

Peter

[norma427]

Norma,

Too many things in my brain also. I incorrectly gave the Water Absorption value in my earlier post, which I just corrected.

Peter

Peter,

I also could have dug out those specs sheets and looked at them but was too lazy.  I see your edited post.  Thanks for the correction.

Norma

[TomN]

Hi Pizza Doug,

I am NOT an expert on this, but what has worked well for me is the following:

I mix 2 cups of Mondako,  with 2 cups of POWER flour.  Then, I add 7.2 oz of beer with 4.8 oz of warm water, plus a table spoon of Olive Oil.  Since there is more Protein in the POWER flour, the dough tends to pull back more than the Mondako when i press it out, so i blend to two together rather than one or the other. However, of all the pizzerias that i have visited, mostly all of them use Mondako or POWER exclusively. There is NO mixing of the two. (At least that is what I have seen ) This will make three 14 inch thin crust pizzas. I have the complete recipe on my thread below:

http://www.pizzamaking.com/forum/index.php/topic,17415.20.html

Good luck

TomN

PS
Avoid the really DARK colored beers in the dough making process.

[pizza Doug]

Wow, thanks for all the great replies!

[PizzaEater101]

Wow, thanks for all the great replies!

Doug, what was your result? Did you like Power Flour or Mondako better? 

[The Dough Doctor]

P.D.;
My reference shows the Power brand flour at 13.5% protein and Mondako at 12% protein content. It is hard to specifically say what the ideal dough absorption will be as this will be somewhat dependant upon the amount of fermentation the dough receives, but for starters, for a New York style crust I like to use the following:
Mondako Flour: 60 to 62% absorption
Power Flour: 64 to 65% absorption
This should at least get you in the ball park (Fenway?)
Tom Lehmann/The Dough Doctor