70% Hydration Pizza Dough - 12-Hour Method with Weaker Flour

Notes on experimenting with lower protein flour...

The Approach

Tried the 12-hour method again with 70% hydration, but switched to weaker flour (W230 vs previous W320 rating).

Key Change

• Lower protein flour (W230 strength rating)
• 70% hydration
• 12-hour accelerated timeline

Method Notes

1. Initial Mix
   • Same process as previous attempts
   • Dough came together slightly quicker with weaker flour
   • Easier initial mixing but less strength developing

1. Rest & Final Mix
   • Standard 45-minute autolysis rest
   • Added salt and remaining water as usual
   • Noticed less resistance during final mixing stage
   • Dough felt softer earlier in the process
2. Shaping
   • Required gentler handling
   • Slap and fold technique didn't build as much strength
   • Harder to create proper surface tension
   • Dough balls slightly flatter after shaping
3. Fermentation
   • Same 12-hour process (6 hours bulk + 6 hours final proof)
   • Maintained consistent room temperature
   • Good rise but less structural integrity

Results

The weaker flour at 70% hydration produced:

• Decent rise and fermentation
• Significantly less strength when stretching
• Dough tore more easily during pizza shaping
• Tended to break rather than stretch at thin points
• Difficult to achieve even thickness
• Flavour was good but texture compromised
• A few Calzones due to the dough tearing

Worth Noting

The protein content in flour makes a massive difference at higher hydration levels. While the W230 flour might work acceptably at lower hydration, it simply couldn't handle the 70% water content properly. The spiral mixer did its job well, but couldn't compensate for the flour's inherent weakness.