Wet dough


I increased my hydration to 58% in an attempt to learn how to work with dough that is more wet. Any advice? Should I dust my table with flour, my hands with flour, my hands with water, etc... I find it hard to roll into tight balls when it's this wet. Any advice so I can get better and eventually increase to a higher hydration?

Gregory McCarty
posted over 2 years ago

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58% is actually not that much. What kind of flour are you using?

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Mike K.
posted over 2 years ago


Caputo 00(blue not red bag) Starter also raises the hydration percentage.
575g flour
333g water
3g yeast
12g salt
6g olive oil
115 g starter(equal weights water to flour)

Gregory McCarty
posted over 2 years ago


Your actual hydration is 69% not 58% and I'm not sure Caputo Blue can hold that much.

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Mike K.
posted over 2 years ago


When I factor in the starter additions(115g) I get
333g plus 57.5=390.5 water
575 plus 57.5=632.5 flour
390.5/632.5=61.7%
Not sure what I am calculating incorrectly. Please help.

Gregory McCarty
posted over 2 years ago

Greg,

I forgot to take into account the additional flour so your above calculation is correct but you need to factor in the oil as well. The hydration then would be around 63%. That should still be manageable but I'm not a 100% sure what the Blue's max absorption rate is.

- Mike   over 2 years ago


Here are a few tips

A longer bench rest but with the dough actually sitting in a bag for 30 minutes will sometimes bring a higher hydrated dough together better. Even placing that dough in the refrigerator in a bag could help your dough come together. Then cut and ball

Colder water - ice cold could assist

Autolyse method could assist in trying to reach a higher hydration with better absorption

Longer mix time and or time of adding water - while gluten develops and your dough mixes the addition of more water is easier and absorbs better that's why some bakers like to add water as the dough mixes rather than adding it all at once (Nicky Giusto) you could add more water with this. Mixing the dough longer will help just don't over develop proteins. A planitary mixer assists with this a lot better than other mixers. Meaning you can achieve this easier.

Your flour for your starter could be a high protein high gluten. Higher than your Caputo. Would and could change the tackiness

You could up your salt content 1/2 % which will assist the absorbtion some water and make your gluten net stronger

Tony Gemignani admin
posted over 2 years ago


I went % 69 hydration with caputo pizzeria.
after mixing let the dough 20 min rest. Do 3-5 times stretch and fold between 10 min Rest.

marlboro man
posted over 2 years ago


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