Author Topic: High Hydration - Reinhart Method  (Read 2586 times)

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Offline heliman

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High Hydration - Reinhart Method
« on: November 26, 2009, 09:54:24 AM »
I have just run the pizza dough recipe in Peter Reinhart's latest bread book through the calculator to get the following baker's percentages:

Flour   680.0   100.00%   
Water   482.0   70.88%
Yeast   3.0   0.44%
Salt   14.0   2.06%

The hydration level comes out at a whopping 71% ... that sounds incredibly high.

Can anyone comment on this?

Rossco

« Last Edit: November 27, 2009, 05:56:23 PM by heliman »


Offline Pete-zza

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Re: High Hydration - Rhinehart Method
« Reply #1 on: November 26, 2009, 12:40:47 PM »
Rossco,

Peter Reinhart is very fond of high hydration pizza doughs. I believe that that comes from his long experience in bread baking. However, there are quite a few pizza doughs with hydrations in excess of 70%. See, for example, the following threads and posts: http://www.pizzamaking.com/forum/index.php/topic,7745.msg67301.html#msg67301; Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,7225.msg76431.html#msg76431 ; http://www.pizzamaking.com/forum/index.php/topic,8539.msg73858.html#msg73858; and http://www.pizzamaking.com/forum/index.php/topic,8384.msg72404/topicseen.html#msg72404. As I believe you already know, Peter Reinhart also has a  high hydration pizza dough in his book Bread Baker's Apprentice (see Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,203.msg54497.html#msg54497).

Is the recent dough recipe you posted for a Neapolitan style pizza? And can you tell me what kind of yeast is used in the recipe?

Peter

Offline andreguidon

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Re: High Hydration - Rhinehart Method
« Reply #2 on: November 26, 2009, 01:56:26 PM »
by my calculations, 65% as i recall (in the pizza book american pie)... ill check the book as soon as i get home....
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