The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

low hydration

Davidkatz's picture

Mazta season is here!

March 14, 2012 - 11:44am -- Davidkatz

Matza baking has begun and here is my call out to TFLers knowledge.

Matza baking is how I got into bread beaking.

Our family has been baking for about 5 years - learning and lovin every part of it.

I'm happy to answer any questions - 


Here are the rules:

Dry and wet ingredients stay far apart until the moment the mixing begins.

First flour, then water.

Pure, unbleached, freshly ground grain (wheat, rye, spelt, barley, oats). Any extraction rate.

Cold water, pref. spring that has sat in a cool place overnight.

BreadBiff's picture

Low hydration whole wheat pizza dough

June 14, 2010 - 8:17pm -- BreadBiff

I need some help here.

I have a yeasted, whole grain pizza dough that is now in the bulk ferment (overnight in the fridge) and even after a few stretch and folds and some intial slap and fold (Bertinet's method) the dough seems to want to tear and is not strecthing well. (I added vital wheat gluten that has vitamn c) My question is: can add hydration tot he dough at this point? Also, will it help at this point?

The recipe is adapted from FloydM's pizza primer post.

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