On Saturday, June 20, 2020 at 12:46:05 PM UTC-4, graham wrote:
> 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

Bread flour, specifically King Arthur. I never remember to put OO on my grocery list, so I've never tried it. But thanks to you, it's on there now. :-) And of course, if you think your dough is too wet, you can always work in a bit more while you're handling it.

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Silvar Beitel