100% Semolina Dough with 75% Hydration: The Result Will Surprise You!
For anyone needing 1:1 advice on dough and dough preparation, message me on Instagram. (Davidoctor94)
100% semolina dough at 75% hydration: a technical challenge that yields a surprising result.
In this video, I prepare a dough made entirely from re-milled semolina, pushing the hydration up to 75% to obtain a light, fragrant, and incredibly elastic structure.
If you're interested in learning how to handle difficult, sticky, and water-rich doughs, here you'll find:
-Multi-Stage Water Management
-Kneading Techniques for Highly Hydrated Semolina
-Folding, Resting, and Maturation
-Tips for Achieving a Stable Gluten Mesh
-Baking and the Final Result
Semolina is often considered "difficult" to push beyond 65–70%, but with the right technique, it can provide air bubbles, lightness, and a unique aroma.
🧪 Ingredients
1kg semolina flour
750g water
25g salt
5g yeast (or your preferred method)
10g malt (optional)
🔗 Chapters
00:00 Introduction
02:35 Dough and Ingredients
03:15 Dough
11:00 First Pizza
13:20 Second Pizza
15:55 Tasting
17:30 Conclusion
18:05 Support Me
👇 Let me know in the comments what you think or if you have any questions!
🔥 More tests coming soon! Leave a comment with your questions or what you'd like to see in future videos!
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