I've read several posts that state higher hydration will give a more open, airy crust. What is a good hydration level to create that type of crust? Also, does more and more hydration lead to an even more open and airy crust or is there a point that no longer applies? Other than a more open and airy crust are there any other benefits to larger hydration amounts? Or problems, other than working with, with very high hydration amounts? Thank you, Cindy
Cindy, while it is true that a higher hydration dough will help produce a more open and irregular crumb structure, it is also much more difficult to handle (especially for pizza) and properly develop. Most of the time, the less experienced bakers will end up with a dense and even gummy crumb due to too much handling or lack of gluten development. A dough with at least 80% hydration using bread flour will give you a relatively open crumb structure but you might also need to employ more advanced techniques such as a double hydration method to properly allow the flour to absorb that much water while still developing the gluten properly. If not done properly, you will end up with a batter-like consistency and the dough will not have a chance to develop enough gluten, subsequently, preventing it from trapping the air inside the dough. The resulting pizza or bread will be flat, dense, gummy, and not very good.
I would suggest you start with a moderate hydration amount such as 72-75% using bread flour. If you have made a Tartine loaf before, you can use that formula and workflow and make a very nice pizza with an open and airy crumb. Once you are comfortable with it, you can always bring it up to 80-85% and see the limit of the flour you are using. Once you find that balance, stick with it.
Have you seen the Pizzarium thread in the sicilian section? The dough is usually made with at least 80% hydration baked in a pan. The crumb is very open, light, and airy. If you are interested in high hydration dough and what it can do to pizza, you should check it out. These are 80% hydration I believe.