Re: caputo pizzeria "00" – hydration

I’ve so far just been using the Caputo flour and just changing around on hydration and dry yeast amount.

Perhaps I/we are very tolerant against over and under-fermented dough… we might learn to be more picky in time?

But it’s been quite OK in all variants, but the bake-out has become easier and the timing on the dough balls starts to get close to desired. 

But I’ve also let some balls stay in their (separate) containers an extra 24 hours when we were not up for doing all six that day, and that went OK too.    Now I’ve resorted to doing breakfast rolls on leftover dough instead, though.

So currently I’m at- Around 8pm the day before:

1kg Caputo, 65-66% hydration, 2.8-3% salt, 0.6g caputo dry yeast.

Method:
water+salt mixed.
10% flour mixed in
yeast added and mixed
rest of flour.

Hand mix to all flour picked up and just getting it together really
wait 20 mins and stretch&fold something like 6 times

wait 20 mins and stretch&fold something like 6 times

wait 20 mins and stretch&fold something like 6 times

L…