ACQUA NELL' IMPASTO: Quello che non sai

🎯 WATER AND HYDRATION: Everything You Need to Know Do you really know what water does in dough? Why do two doughs made with the same flour but different hydrations yield completely opposite results? And above all: why can a dough with 70% hydration be perfect with one flour but disastrous with another? In this video, I explain EVERYTHING you need to know about water and dough hydration in a clear, practical, and scientific way. IN THIS VIDEO YOU'LL DISCOVER: 🔬 How water activates enzymes (amylase and protease) and why they are essential 🧪 The difference between gluten tenacity and extensibility 📊 Specific hydrations for each product: • True Neapolitan pizza: 55-60% • Contemporary Neapolitan pizza: 65-70% • Roman pan pizza: 70-80% • Ciabatta: 75-80% • Breadsticks: 45-50% 🌡️ How water temperature affects: • Fermentation speed • Gluten consistency • Dough shelf life ⚠️ Why highly hydrated doughs are more difficult to handle (and how to do it correctly) CHAPTER DIVISION 0:00 Introduction 1:13 Biochemical processes of water 2:57 Structure Dough 4:12 Finished Product Structure 5:39 Enzyme Activity 7:22 Hydration Calculation 8:33 Choosing Hydration 10:30 Relativity of Hydration 11:41 Water Temperature 13:26 Water and Consistency 14:12 Final Considerations Subscribe to this channel to access the benefits:    / @mirkosavoiapizzachef   _______________ Discover the other videos on the channel: ➡ https://www.youtube.com/@MirkoSavoiaP... 🌐 Visit my website: https://www.doughacademy.it/ ⭐ Follow me on Instagram:   / mirkosavoia_pizzachef   🔵 You can also find me on Facebook:   / sciefsavo   ________________