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Home ovens and 00 flour - 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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Home ovens and 00 flour

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  • Home ovens and 00 flour

    I have tried caputo 00 in my home oven with Piaa stone and my results were good just not enough color. Would everyone say that 00 flour best suited for high temp wood fire oven?

  • #2
    Re: Home ovens and 00 flour

    I can tell you this... bread flour (all that I can find locally, no 00) burns at 725 F, so we cook it at 650 roughly. I am not surprised that 00 didn't cook up nice for you. I heard that only 00 flour can take the heat of 725F. Good Luck.


    • #3
      Re: Home ovens and 00 flour

      I have had the same experience using Caputo in my home oven. On a stone or in a pan (even tried cast iron) I cannot get much color. Still good and actually somewhat crispy, but verry little browning. 500 degrees just does not cut it for Caputo unless blended with AP flour. In the WFO it is a different story, anything over 700 results in terrific browning and leoparding. I like to cook my pizzas around 800-825, keeping an eye on them constantly and turning twice.
      I've pretty much stopped experimenting, I like the basic FB recipe for Caputo when using the WFO and a 60% AP - 40% Caputo blend (with a bit of olive oil) when cooking indoors at 500.



      • #4
        Re: Home ovens and 00 flour

        Add some Barley Malt Syrup and Diastatic Malt Powder to the recipe...ant it will brown. American Flour already had Diastatic MAlt added (Malted Barley Flour), 00 is Pure and Unmalted and many brands can be as low as 9% gluten.

        I use 10 gms Syrup and 1/4 tsp Diastatic Malt Pwd for every 500 grams of flour.

        Also You need to find the sweet spot in your oven so that the top and bottom get done evenly or you need to go the two stone method...one stone near the bottom and one near the ceiling. Once you get color on the bottom you move the pie to the top for browning.


        • #5
          Re: Home ovens and 00 flour

          Adding sugar or oil to your dough should help to give more colour.
          Kindled with zeal and fired with passion.