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Giustos bread flour - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

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.
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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.

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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Giustos bread flour

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  • Giustos bread flour

    I got my three bags of Giustos flour (two bread flours and a whole wheat flour), and they are excellent. The whole wheat is rich and dark, and it looks like it was milled yesterday. I've already done whole wheat bread once, and have another batch going today.

    Highly recommended.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Originally posted by james
    I got my three bags of Giustos flour (two bread flours and a whole wheat flour), and they are excellent. The whole wheat is rich and dark, and it looks like it was milled yesterday. I've already done whole wheat bread once, and have another batch going today.

    Highly recommended.
    James


    I had been looking for Italian flours for some time now, but confused as to what to get. For I am making a few wild yeast starters, for my traditional Italian breads, and need the flours to complete the process.

    Where did you buy those Giustos flours from?

    THX

    Comment


    • #3
      Buongiorno,

      I think the Caputo flour is good for focaccia, schiacciatta and other flat bread, and for a light and airy loaves, such as Ciabatta and even baguettes.

      For heavier breads, including Pugliese, I would use American bread flour. We have some great choices here. King Arthur is good, and Giustos is excellent.

      You can buy Giustos on line (which is what I do).

      http://www.worldpantry.com/cgi-bin/n...hop.d2w/report

      It's a little more expensive, but like the Caputo flour, I think it's worth it.

      James
      Last edited by james; 06-01-2006, 11:20 AM.
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Pugliese

        James,

        For Pugliese, you might also try using fancy durham semolia flour (not the coarse grind used for dusting peels and the like). I get mine from a flour and grain seller in Toronto's St. Lawrence Market (ask joe engineer about that place). I gives a really wonderful nutty flavour to Pugliese, and, besides, its traditional.

        Jim
        "Made are tools, and born are hands"--William Blake, 1757-1827

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