Caputo Rinforzato "00 hydration help
I have just picked up a bag od the caputo red and it is nothing short of amazing. Caputo will not divuldge the exact protein level but it is assumed it is about 12.5%
what i am finding is that the absorption is much greater than regular all purpose flour.
What i tend to see is that general french bread is a 60% hydration, baguettes are about 65%, ciabatta is about 73% and rustic breads are about 68%
All this is based on regular 9-10% protein, but my new caputo red rinforzato is about 12-13% and i need some help with how much more water do i use with this new flour, percentage wise
Any help would be greatly appreciated