This time I went for the Caputo flour “Pizzeria”. The result was pretty good. A hydration of 60% appears to be no problem for the flour.
I will rise the amount of water next time by 2% to see where the limit of hydration is for this farina.
This time I went for the Caputo flour “Pizzeria”. The result was pretty good. A hydration of 60% appears to be no problem for the flour.
I will rise the amount of water next time by 2% to see where the limit of hydration is for this farina.
