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Caputo Flour - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

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.
- 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.

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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Caputo Flour

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  • Caputo Flour

    Here are my notes from the meeting with Caputo.

    In a way, I think Caputo is set up like a winery or a perfume company. They get the best flour from around the world, they know how to select what is best, the know how to mill it and blend it to make the perfect pizza flour. It reminds me of the Burgundy wine model, or even the French perfume industry in Grasse.

    They have a lab where they are constantly testing flour from around the world for the characteristics that work for pizza dough. They test for:

    The pressure required to expand the dough, the distance the dough stretches before it breaks, how quickly you can stretch it without breaking it, and the dough's extensibility. They were quick to point out that dough should be extensible -- not elastic, which snaps back. There are computer generated time-stamped line graphs and pieces of test equipment all over the place, and something like 30 different grains being tested all the time.

    Their goal is to make the perfect pizza flour that behaves the same way every time, without forcing you (or the restaurant) to do their own blending, and without having to change processes when the flour changes. They say their flour doesn't change.

    They were quick note that their flour is 100% natural, without any additives. For example, mills can add bulk glutine to hit the 14%-15% they want for bread flour -- and they don't do that. I heard "it isn't the quantity of glutine, but the quality of glutine that matters." Back to fast extensibility.

    The mill was running when I was there, and it's pretty fun to watch the process.

    Caputo pizza flour is 11%-12% glutine. Their view is that more that and your pizza gets too heavy, both on the plate and in your stomach. The characteristic of Pizza Napoletana is a thin middle of the pizza, and a rim that balloons up in the oven.

    Is it really that good? I have been talking with Peter Reinhart about various things, and he said that Caputo made the best pizza of anyone at their booth at the NY Pizza Show last year. For me, that's a reliable source. :-)

    I'm going to read Wally posting on flour again, and try to get to grips with "W".

    Perhaps folks can share the blends they are using and how they work.

    James
    Pizza Ovens
    Outdoor Fireplaces
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