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Author Topic: 70 % hydration for dough  (Read 318 times)

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Offline stonyfin

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70 % hydration for dough
« on: July 19, 2021, 12:49:47 PM »
Hi, does anyone have a large scale recipe (25 portions) for a Neapolitan 70% hydration dough?
Thanks.

Offline billg

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Re: 70 % hydration for dough
« Reply #1 on: July 19, 2021, 08:07:41 PM »
Can you be a little more specific as far as type of yeast, flour, Cold temp fermentation vs room temp fermentation, fermentation times, temp, etc....

Offline Yael

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Re: 70 % hydration for dough
« Reply #2 on: July 19, 2021, 10:30:47 PM »
Hi,
There are already thousands of formulas in the forum, just change the hydration you want and that will work fine!
ďLearn the rules like a pro so you can break them like an artistĒ - Pablo Picasso

Offline andrewsiff

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Re: 70 % hydration for dough
« Reply #3 on: July 19, 2021, 11:11:06 PM »
Pizza App.
43 years in restaurants, never worked a pizzeria, though Iíve always wanted to. Just didnít work out.

Offline corkd

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Re: 70 % hydration for dough
« Reply #4 on: July 21, 2021, 09:29:39 AM »
Hi, does anyone have a large scale recipe (25 portions) for a Neapolitan 70% hydration dough?
Thanks.
Here you go. Easy enough to dial back the yeast. Why 70% just out of curiosity? If your weather is warm & humid it might be sticky & hard to handle.  I assume you are familiar with mixing, etc. this would be a challenge to mix by hand, but it could be done if you have some strong dough hooks  :)

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