So I am mostly using Caputo Nuvola Super at the moment. But I have the feeling that this flour is awesome to store water. High hydrations are really no probelm.
But I recently switched to lower hydration 62% and higher temperatures (480-500°) To me it looks like the Nuvola Super releases Water really slow. This makes the pizza a bit too soggy. Probably happening cause of the high protein percentage and the super high W-Value of the flour.
Do you have any recommendations for flour that works good with low hydration and high baking temperatures.
by LordLost96
3 Comments
Looking delicious
Truly looks lovely!
I do similar temps, just using the standard Caputo pizza flour. Usually hit around 67% hydration, but I also enjoy 65. Very similar in terms of style as yours