How does hydration vary between Caputo 00 flour, bread flour, and other flour types?
Hydration depends on the flour's protein and gluten, not the brand name, so a fine Caputo 00, a stronger bread flour and a wholemeal will each take a different amount of water. Start any new flour around 60% and run the window pane test: mix five small bowls from 55% up to 75% water, rest 15 minutes, and stretch each thin against the light. The wettest one that still forms a translucent window without tearing is your ceiling. Bread and whole flours drink more water than a fine 00.
Answered by Hendrik, The Bread Code
From the book
Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to 65 % hydration, for instance. Use the leftovers of this experiment to feed your starter.
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