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Re: Pizza Flour or gluten
Hi Monte, Could you detail how you handle the dough. I have found that high hydration, ie 85%, is very hard to handle here in La Manz but much easier in California-the dough will not hold it's shape and just wants to spread out on the board. Have found that a lower hydration helps but with the loss of interior bubbles and porosity. Do you use yeast or a sourdough mother? Do you knead by hand, or use stretch and fold, or a mixer? More comments would be appreciated.
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