Michael Gengos

August 20, 2020 at 3:23pm

I use your bread flour to make great Neapolitan pizza dough. As a relatively new bread/pizza baker I have a question regarding the term “high hydration”. Is this a ratio of weight of water to weight of flour or a volume ratio? I’ve read it refers to 73% hydration or higher. But 73% of what?
Many thanks for an explanation.
Mike G

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