Super hydration dough is supple and slick.
15% protein
90% hydration
I bumped up the protein level to show you how the dough changes and how much more water it can take. I added gluten flour (Vital gluten).
475g Organic Bread and Pizza flour
from Kialla Pure Foods
This has 11.8% protein content.
475 X 11.8%= 56.05
25g Gluten flour (75% protein - every product is different. Check the labels.)
25 X 75%= 18.75
(56.05+18.75)÷500=14.96
It rounds up to 15.
Every wheat is different and every mill processes wheat differently. Every flour is different.
Don't just follow a recipe if you don't have the exact same flour.
You need to experiment with your own flour and determine the most suitable hydration ratio.
Stick to one flour and change the hydration bit by bit. When you have a very humid climate, dial it down as the dough might have already absorbed humidity from the air.
I started with 80% hydration and kept adding more water bit by bit. Rubaud is a good method for this sort of super hydration dough.
I gave it many coil folds during the bulk.
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I don't believe the more water is the better. The true challenge for us bakers is to bring out the best out of every flour.
Nonetheless, that was a fun experiment. I loved touching the slick dough. Super hydration dough is so unique. If you can get hold of high protein flour, give it a go.
In the meantime, I'm going back to just the Bread and Pizza flour at 75-80% hydration.
To me, the bread strikes the right balance.
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16 окт 2024
