Handmade 122% hydration success! Dough is very soft and airy 🙂 made a margherita and pizza bread. Used scalding + autolyse to achieve super high hydration.
by Drix_WoW_Classiq
7 Comments
De_Das00
Looks delicious 🤤
Beneficial_Gold_1317
That dough looks so hydrated it could probably swim laps before hitting the oven absolute water park vibes
Curious_Concept2051
Sorry I dont understand. How do you get 122 percent hydration. What’s the ratio of water to flour in grams
Left_Blackberry_4081
That’s an interesting idea, how was the flavour of the dough?
Used scalding method to increase hydration, Hot water + flour, flour retains more water and starch becomes a gelatin. The baked dough was very soft and airy and easy to digest.
Alessioproietti
From the third image you can clearly see that the crumb is undercooked and with a lot of water still inside.
It’s a nice experiment, but the cooking method and the hydration are strictly related.
7 Comments
Looks delicious 🤤
That dough looks so hydrated it could probably swim laps before hitting the oven absolute water park vibes
Sorry I dont understand. How do you get 122 percent hydration. What’s the ratio of water to flour in grams
That’s an interesting idea, how was the flavour of the dough?
https://preview.redd.it/rg44f903xq5g1.png?width=878&format=png&auto=webp&s=eb9f03ac308402ee4eb76c29ccb849db8fe6ce49
Used scalding method to increase hydration, Hot water + flour, flour retains more water and starch becomes a gelatin. The baked dough was very soft and airy and easy to digest.
From the third image you can clearly see that the crumb is undercooked and with a lot of water still inside.
It’s a nice experiment, but the cooking method and the hydration are strictly related.
Naan pizza