{"id":1735,"date":"2021-07-20T17:36:08","date_gmt":"2021-07-20T15:36:08","guid":{"rendered":"https:\/\/www.dominovi.it\/uncategorized\/mixes-tuff-hydro-one-machine-endless-possibilities\/"},"modified":"2021-07-20T17:36:08","modified_gmt":"2021-07-20T15:36:08","slug":"mixes-tuff-hydro-one-machine-endless-possibilities","status":"publish","type":"post","link":"https:\/\/www.dominovi.it\/en\/domino-art-lab-en\/mixes-tuff-hydro-one-machine-endless-possibilities\/","title":{"rendered":"Mixes & Tuff Hydro: one machine, endless possibilities"},"content":{"rendered":"
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The world of dough is vast and complex, difficult to understand by those outside the trade, but always fascinating and multifaceted.
\nHigh-hydration doughs, moreover, are a whole different story. To understand them thoroughly requires a great knowledge of the raw materials: water and flour.<\/p>\n

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BUT WHAT DOES HIGH HYDRATION DOUGHS MEAN?<\/h3>\n

High-hydration doughs are defined as compounds with a larger water component than classical doughs-all depending on the type and absorption of the flour. The more hydrated the dough is, the more water, evaporating during baking, will allow the volume to increase, thanks in part to theCO2<\/sup> produced during rising. In conclusion, all this results in a bulky, fluffy product with large honeycombs to make it light.<\/p>\n<\/div>\n

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TO ACHIEVE THESE RESULTS, HOWEVER, KNOWLEDGE OF WATER AND FLOURS IS NOT ENOUGH: THE RIGHT MIXER DOES, INDEED, MAKE A DIFFERENCE.<\/h5>\n

TUFF HYDRO, one of our latest models, was in fact created precisely for high-hydration processing. Our own Christian Trione came to visit us for a day of testing and trials, and we took advantage of it…In conclusion, then, in these four videos we have collected some interesting notions for the Biga, Classic Bread, Roman Shovel and Ciabatta processes: a real basic handbook for using the TUFF HYDRO.<\/p>\n

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