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A Question about Fours - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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A Question about Fours

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  • A Question about Fours

    I am getting ready to buy another sack of Caputo 00. I started doing a search about different flours and saw the General Milling 00. Then I saw a thread about another type of Caputo... Russo (spelling?).

    I am happy enough with the blue sack of Caputo however I was wondering what other folks were using. It seems like some folks are buying the smaller sacks of caputo in the red bag. Is that a differnet type of caputo?... I don't think so since it has the pizza on the label.

    Thanks for any additional info to add to my confusion


  • #2
    Re: A Question about Fours

    Oooops, that should have been Flours in the title!!


    • #3
      Re: A Question about Fours

      My understanding is that the blue and red bags of Caputo are slightly different. One or the other of them holds up better to extended cold fermentation (i.e., keeping dough in the refrigerator several days). The restaurant distributor I bought my flour from thought it was the red bag, so that's what I have, but I'm not sure they actually knew one way or the other. The stuff in the red bag does seem to work pretty well!
      My build: http://www.fornobravo.com/forum/f8/3...-dc-18213.html


      • #4
        Re: A Question about Flours

        I may buy a few of the red bags if they are different just to try them. Maybe I will call the Forno Bravo store to see what they have to say about the red vs the blue...



        • #5
          Re: A Question about Fours

          In the large commercial bags the red bag is a slightly stronger flour that is made for extended fermentation. The small red retail bags of "chef's flour" are the same as the blue commercial bags of pizzeria flour.


          • #6
            Re: A Question about Fours

            I have never seen a large sack of the red flour. I get it about the blue and reds... same stuff. I guess my only option is to buy a large sack of blue. Still no one chimed in about General Milling.

            Caputo is nice stuff, just wanted to try another type or option. I'll keep my ears peeled.