web analytics
My Experience with Caputo "00" Rinforzato - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

My Experience with Caputo "00" Rinforzato

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • My Experience with Caputo "00" Rinforzato

    A work colleague recently bought a 25kg bag of "Caputo Red" (which I assume to be the above) from an Italian food importer, and was kind enough to give me 5 kilos of it.

    So... I made the dough as I usually do, pretty much as per the FB recipe, expecting maybe a slight difference in taste [from the Allinson Strong White Bread Flour] but not much else.

    I could not believe the difference in workability, elasticity and evenness compared with the usual stuff. For the first time ever I was able to stretch out a perfectly circular base! Also, there were no accidents or rejects, which for me was unprecedented.

    Once cooked, I noticed that the texture was also much softer than normal.

    I couldn't really say that it tasted much different, but if you're struggling to get consistent results with regular bread flour then maybe this is the secret.

  • #2
    Re: My Experience with Caputo "00" Rinforzato

    Not sure what Allinson Strong like is but strong typically means a high protein content, I believe (at least in the US), in which case the Caputo Red may be a very different flour from Caputo. Caputo has a relatively low protein content, as well as being more finely ground than typical flour (at least typical in the US). I had much the same experience as you switching from King Arthur Bread flour, an American high protein flour. I've used Caputo ever since.

    Karl

    Comment

    Working...
    X