« previous next »
Pages: [1]   Go Down

Author Topic: Does Caputo require more or less hydration than bread flour  (Read 330 times)

0 Members and 1 Guest are viewing this topic.

Offline Qarl

  • Registered User
  • Posts: 141
Does Caputo require more or less hydration than bread flour
« on: March 04, 2013, 05:08:16 PM »
For equal weights of Caputo 00 versus KABF, would the Caputo generally need more or less water to achieve the same raw dough consistency as the KABF?  

Or is it really dependent on the batch, brand, current humidity, etc.?

Thx!

Logged

Offline David Deas

  • Registered User
  • Posts: 328
Re: Does Caputo require more or less hydration than bread flour
« Reply #1 on: March 04, 2013, 05:27:23 PM »
Less.  

I don't take Caputo beyond 56% to 60% since that's the range where I find the crust to be optimum.  Some members like to use a little more.  But the dough has more extensibility for the same amount of water than dough made with other flours.

« Last Edit: March 04, 2013, 05:45:32 PM by David Deas »
Logged
Pages: [1]   Go Up
« previous next »
 



pizzapan