HoppyDaze
Well-Known Member
Baking is science and chemistry. Baking formulas for the dough use percentages with the flower being 100%. so if for example you had 100 g of flour a 50% hydration would be 50 g of water a 60% hydration would obviously be 60 g of water. For today's Joe I used a 62% hydration hoping to still have plenty of gluten for structure but with the increased water on have more of a stretch and I could get a thinner crust. M
Can you describe your process of burning the flour before you mix the dough?