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Skybird · 07-18-21, 05:38 PM

Caputo Nuvola, 70% hydration, baking in a Ferrari G3 (comparable to my Mayer Pizzablitza).
I tested more in the past days, and this flour really wants high hydration. Too low hydration combined with too wet, heavy topping ruins it. Done correctly, this flour beats everything. And don't got too high with the salt, it affects yeast negatively from some level on.

07-18-21, 05:38 PM	#210
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 40,663 Downloads: 9 Uploads: 0	Caputo Nuvola, 70% hydration, baking in a Ferrari G3 (comparable to my Mayer Pizzablitza). I tested more in the past days, and this flour really wants high hydration. Too low hydration combined with too wet, heavy topping ruins it. Done correctly, this flour beats everything. And don't got too high with the salt, it affects yeast negatively from some level on. __________________ If you feel nuts, consult an expert.