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Author Topic: Pizza pala/in teglia (Sicilian style): troubles with hydration & dough mixer  (Read 2052 times)

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Offline Yael

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Piezone,
Ok I see.
I also think the dough needs a proper kneading at first, even though I know some are making high-hydration 100% by hand (I didn't try yet...).

Tinroofrusted,
Under 70% it's quite easy, but for higher HR I don't know.
A couple of years ago I followed a procedure with high hydration (I can't find the video on youtube anymore...), 70% with Caputo (I think I made 68% with the local flour I was using), it was wet but I had good results.

I need to make more tests  :-\
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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