100 is almost like batter.. I like about 75%>. I can't measure I have to adjust while mixing but it comes out fantastic. Better than any place in town. I have a dough on the counter now. 🍕♥️🇺🇸😎👍
Hello I hope you being a winner of eternal bliss and being saved from eternal damnation in Hell, God willing, and you will not enter it if you obey Allah and His Messenger? So, become a Muslim believer, believing that there is no god but Allah, alone without partner, the Creator of all things, Knower of the unseen and the witnessed, the Most Gracious, the Most Merciful, worthy of worship. He is the Creator, and everything else is created, so we do not worship the created but the Creator. And believe that Muhammad (peace be upon him) is the Messenger from Allah, who was illiterate and unlettered, to whom the Quran was revealed as guidance for mankind, with clear proofs of guidance and criterion. It contains linguistic and scientific miracles that no human or any other creature can produce a similar chapter. So know that it is the true religion and everything else is false. So submit and obey Allah and His Messenger, Muhammad (peace be upon him), to be saved from the punishment of the Lord of the worlds.
yeah... at 4th day of fermentation, 65% will act as 85%. It is all relative! Also temperature of the dough, amount of protein in flour, amonut of salt! An so on 😊
About cold fermentation on the fridge not the freezer I’ve seen this true that it gets more elastic and hydrated and don’t know why since fridge usually dries things but the other factors like salt making it more soft over time depending on amount etc. Would you please tell me more about that?
@@adriasalarich Yes but overproofed bread would have a weakened gluten network, would be soft and malleable to a degree but would be more prone to tearing as it wants less to keep its shape. I think the balance between proofing seems to be the key, a too strong gluten network (underproofed dough) would try to retain the shape, thus it will not stretch as easily.
My sweet spot is somewhere in between 68-80% depending on what kind of pizza I’m making. The more “simple” the pizza/toppings are, the more hydration that I prefer
75% is perfect for me, more iz only to showing of. 65 % is good if you have wood oven (650 C) and bake it under 90 seconds like 60-75 it will be not dryed.
Quevedo music hitting hard in the background. Not going to lie though, finding out about poolish and hydration completely changed the way I used to make dough, it's like being enlightened.
Once you get into those really high hydration doughs...doesnt the bench flour you are pressing the dough into to make it workable and while stretching it actually change the percentage and texture? So it isnt actually 100% but down to 90 something because of the flour added at the end? Do we account for that in water content at beginning or just ignore it?
My favourites: in wood fired oven - 65%, in kitchen oven - 70%, but sometimes I just make it “STG” if I can call it that way - 55-62%, my family likes that one the most :) thank you so much for your videos tho! :)
Excelente idea about doing this video Vito . I can see the difference on the dough. I tend to do my pizza around 85% . Thank you for your constant enthusiasm and great tips to get the pizza right at home . Desde Londra una Española 24May2024
You add a 100% of the weight of your flour in water, so scientifically it's a 50/50 flour/ water ratio, but this way it's easier to calculate so they say it this way
@@user-cz9wu4zz8ino, it’s 100% hydration. Flour is always 100%. Total mass of all ingredients exceeds 100% in bread making. 100% flour 100% water Maybe 1.5% yeast 2% salt maybe. 203.5% for total ingredients.
@@user-cz9wu4zz8i it's a bakers percentage. When making dough, you base ingredients on the amount of flour used. So if you have 100 grams of flour, and 50 grams of water, you have 50% water. If you have 1 gram of salt added, you have 1% salt, etc. So 100 grams flour and 100 grams water is 100% water I terms of bakers percentages.
I use the 65% when it was good but everything was crunchy everything was soft but the only thing that I made a mistake on was the dough but it was super sticky I love this so much❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Looks awesome and I’ve learned so much from watching you, but I like the cheese cooked a bit more than that…slightly golden and bubbly when it comes out of the oven😎
I've been using your biga recipe for a couple months now. I'm addicted as well as my family and friends. I always have some in the fridge, for emergencies of course.😂
