On 2020-06-20 9:32 a.m., Silvar Beitel wrote:
> On Saturday, June 20, 2020 at 4:51:18 AM UTC-4, Daniel wrote:
>> Silvar Beitel > writes:
>>> (I incidentally have a batch of pizza dough (75% hydration) resting in
>>> the fridge for home made pizza tomorrow or the next night.)
>>
>> How do you control the hydration?
>
> I just measure the flour and water by weight. At high hydration, I doubt storage room or proofing box humidity make much of a difference, but I don't have enough experience to be certain.
>
Is the 75% hydration for bread or AP flour? It seems a bit high for "00"
Italian flour.
Graham