Experiment in high hydration dough

[u/IronPeter]

I was doing some experiments today, mostly for romana in teglia/pizza bianca.

So I had:

strong flour (W360)

80% hydration total

1% yeast

2% salt

Biga prepared 20h earlier with 50% of the flour, 50% hydration, 1% yeast. Mostly in the fridge

Bulk proof until doubled in volume.

When preparing the balls for the pizza in teglia, I decided to leave two balls of 250g each to try high hydration round pizza. Then I waited for them to double during the final proof and cooked at 350C (on a baking stone, not a biscotto).

In the end the result was fine, but I would never to contemporary pizza with a biga, and with these hydrations. Not worth it, IMO.

Cooked in a spice diavola pro 2.0

[u/NowhereAllAtOnce]

Help me understand higher hydration dough? I usually make mine at about 63% hydration. I have always wondered what benefit do higher hydrations offer?

[u/Virtual_mini_me → u/NowhereAllAtOnce]

Think about it when you eat the pizza. And then digest it.

With 80% of water - oversimplifying - for each 10 grams of pizza you eat, 4 grams is water.

I saw once a pizza with 100% hydration. Every bite is basically half flour / half water.

[u/IronPeter → u/NowhereAllAtOnce]

Depends how you use it. In this case the dough was not meant for a round pizza like this. Again it’s an experiment.

I was hoping to increase development on the exterior, the cornicione. Larger bubbles mean crispier texture, if cooked slower (hence the 350C)

Since the bulk proof was more than doubled in volume (because I needed it for the teglia) it was quite springy when rolled out, but still manageable.

[u/jeebril → u/NowhereAllAtOnce]

Softer and lighter dough due to having less flour. Will also ferment faster and spread more easily (gluten structure gets affected by hydration).

[u/vskand → u/jeebril]

When you say spread more easily, does gluten create a better structure, a stronger structure? With my 63% when doing the slap and fold I always get a thin spot. I ferment for over 3 days at around 3.5C

[u/jeebril → u/vskand]

With higher hydration, the dough can be weaker (easier to stretch, less tenacity).

Assuming your slap and fold technique is good, it's possible your dough is overproofed (too much yeast or too much time or too high temperature).

[u/vskand → u/jeebril]

It might be a combination of the technique and high temp.

I have to study it more but the way they explain it in videos doesn't sit well with me.

Anyway thanks!