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Author Topic: Correlation between hydration and cook temp and time  (Read 1262 times)

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Offline lag

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Re: Correlation between hydration and cook temp and time
« Reply #20 on: December 22, 2019, 06:33:23 PM »
Easy enough to figure this out.
Next time baking pizza in a WBO try two different formulations -differing only in hydration level.
Only variable should be hydration. Try one batch at 56-58% and another at  a higher level you normally use.
Post your results so we can all benefit from your experience.
Happy Holidays to all!

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