Diffrent Flour affect hydration?

[mailliw]

Question:  Can using diffrent flour in a recipe affect the hydration?  I am following a formulation on the NY pizza thread and I cannot get the hydration to work.  The original formula has  hydration at 61% using All Trumps HGF.  I'm using Dakota Queen 14% proten HGF and the dough is to hard.  According the the thread my dough should be a little wet and sticky.  I have to add more water to get even close.  I am weighing all my ingredients.  I double checked the formula and % more then i needed.  I made another batch with the exact same result.     Soooo.. my question is will a formula be affected by using diffrent flour?  I could understand if I was converting from all purpose flour to HGF.  But going form one brand of  HGF to another, with almost the same proten% shouldn't make that much of a difference. Or does it? 

[Jackie Tran]

Do yourself a favor.  Pay attention to dough condition more so than the actual hydration %.  Hydration values can vary widely depending on protein content, bake times, fermentation times, individual preference,  environmental factors like humidity, age of flour, excess use of bench flour, use of starters, etc.

For example, for my particular circumstances and preferences, I would typically not go any less than 70% hydration for a HG flour.  But that works for me.

Trust your instincts, NY pizza dough shouldn't be hard.

[mailliw]

Thanks Jackie. 
I have always made my dough at home by measure.  Make a pretty good home pizza!  Family and friends visit and I have orders for pizza! Which is great, because its my time to show off.  I could always tweak the flour to get the right look and feel.  I have never used a weight formula.  Most folks on this forum are exact on the formula % by weight.  The formula I was following said to use half the flour all the yeast and water, blend and let set. Kind of a autolyze.  then add remaining flour, salt, knead and let rise. Could have adjusted on the final flour but was working with the formula % and wanted to find what I would end up with. 
If I was running a pizzeria wouldn't I  have to have an exact formula to duplicate a perfect pizza? Or are they always tweaked?

[doodneyy]

tweaked ..with using the formula,

m.

[mailliw]

Jackie
As a matter of fact you are also using this recipe!  Glutenboys "Tonight's Pie".  Your results looked awesome! I ended up adding more water to get the dough right.  So might be up to 65-70%.   Made it yesterday so dough is sleeping now.  Plan on baking it  Friday night for friends.  Shocked by how little yeast I used. .177%

[Jackie Tran]

I am an advocate of digital scales, baker's percents, and accurate measuring.  One should know precisely what it is that he/she is doing and strive to understand why.  However, when it comes to hydration levels and knaeding times, you'll eventually need to adjust it by experience (visual and physical cues from the dough).

Recipes and techniques are great to learn from and necessary as a guideline.  To improve or find your own recipe, you must change and adapt.

I have tried using GBs recipe before long ago, but IIRC I upped the hydration to mid or high 60's.  Good luck.

Chau