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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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  • brand of flour

    Today i spent few hours pre- drying my FB stone. Then went to a few super markets and a few itailian food stores, no tipo-00. So i bought King arthur ap flour now reading posts i should have got, bread flour should i go up to store and get KA bread flour, so much in new york to choose from seems like i em over my head with choices, was looking to get dough made tonite and ready for football tomoorw ? Sauce was a whole differnt prob but i had tons of choices of san mar imported stamped cans , butt with lots additives in it and basil. Any help would be nice

  • #2
    Re: brand of flour

    Take a trip to NYC .. chelsea market (the indoor market) will have everything you need they also carry fresh yeast ..
    the store name is .....I forgot :-) but it's the only Italian Imports store in the market ...
    BTW real san marzano tomatoes are hard to find even in Italy

    Originally posted by Burntroof ofmouth View Post
    Today i spent few hours pre- drying my FB stone. Then went to a few super markets and a few itailian food stores, no tipo-00. So i bought King arthur ap flour now reading posts i should have got, bread flour should i go up to store and get KA bread flour, so much in new york to choose from seems like i em over my head with choices, was looking to get dough made tonite and ready for football tomoorw ? Sauce was a whole differnt prob but i had tons of choices of san mar imported stamped cans , butt with lots additives in it and basil. Any help would be nice

    Comment


    • #3
      Re: brand of flour and tomatoes

      The brand of tomatoes i got was called Cento . Has the stamp with numbers from italy. Can says San marzano peeled tomatoes, pomodoro san marzano dell'agro sarnese-nocerino,D.O.P , imported product of italy. Ingredients : plum peeled tomatoes, san marzano, tomato puree san marzano, basil leaf citric acid and salt ;(. Well i live on long island work in nyc so i will keep my EYE open.

      Comment


      • #4
        Re: brand of flour

        I live in the middle of NOWHERE...


        But we do have a Sam's club, and they have a 25 pound bag of bread flour.......

        Hi gluten

        Makes decent pies in the regular oven.

        Still gonna order some Caputo for my first pizza night in the WFO.
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: brand of flour and tomatoes

          I know the brand but I never tried it .. the DOP marking is a good sign it's a certification but from the label description looks like they mix plain plum tomatoes with some s. marzano.. It's a small area near naples so they don't produce too many tomatoes sometimes they cheat using tomatoes from the same seed but not grown in the s. marzano region which makes a big difference in the taste and texture .. I will try the cento tomatoes my local supermarket does carry it


          Originally posted by Burntroof ofmouth View Post
          The brand of tomatoes i got was called Cento . Has the stamp with numbers from italy. Can says San marzano peeled tomatoes, pomodoro san marzano dell'agro sarnese-nocerino,D.O.P , imported product of italy. Ingredients : plum peeled tomatoes, san marzano, tomato puree san marzano, basil leaf citric acid and salt ;(. Well i live on long island work in nyc so i will keep my EYE open.

          Comment


          • #6
            Re: brand of flour

            If I recall correctly the Type 00 flour is actually lower gluten than the bread flour we get here in the states , believe it or not what makes the napolitan pizza so superior is the crappy city water they have coming down the pipes which is also what makes their espresso taste so good
            it's kind of like water going through a water softener

            Originally posted by asudavew View Post
            I live in the middle of NOWHERE...


            But we do have a Sam's club, and they have a 25 pound bag of bread flour.......

            Hi gluten

            Makes decent pies in the regular oven.

            Still gonna order some Caputo for my first pizza night in the WFO.

            Comment


            • #7
              Re: brand of flour

              Well its my 1st shot at the fb stone ,so i will use what i have, and try to get better stuff as time goes on . Any suggestions on sauce if i should pre cook or what to add or what not ?

              Comment


              • #8
                Re: brand of flour

                never precook pizza sauce just the crushed tomatoes a bit of salt and you're done drizzle olive oil on the tomato and put your toppings.... less is more



                Originally posted by Burntroof ofmouth View Post
                Well its my 1st shot at the fb stone ,so i will use what i have, and try to get better stuff as time goes on . Any suggestions on sauce if i should pre cook or what to add or what not ?

                Comment


                • #9
                  Re: brand of flour

                  Originally posted by barbarian View Post
                  If I recall correctly the Type 00 flour is actually lower gluten than the bread flour we get here in the states , believe it or not what makes the napolitan pizza so superior is the crappy city water they have coming down the pipes which is also what makes their espresso taste so good
                  it's kind of like water going through a water softener
                  In that case it should work well for me. We have some of the hardest water in the world. So bad in fact, that it took me 2 years before I couldn't taste it anymore. (yes it has it's own flavor, and floaties too.)

                  But it doesn't bother me anymore. Most people never drink it and we have water stores everywhere around town.
                  My thread:
                  http://www.fornobravo.com/forum/f8/d...ress-2476.html
                  My costs:
                  http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                  My pics:
                  http://picasaweb.google.com/dawatsonator

                  Comment


                  • #10
                    Re: brand of flour

                    Originally posted by barbarian View Post
                    never precook pizza sauce just the crushed tomatoes a bit of salt and you're done drizzle olive oil on the tomato and put your toppings.... less is more

                    Actually I like to simmer mine first with some black pepper, garlic, and fresh oregano.

                    Bad I know, but I love it that way.
                    Last edited by asudavew; 09-16-2007, 10:19 AM. Reason: spelling error
                    My thread:
                    http://www.fornobravo.com/forum/f8/d...ress-2476.html
                    My costs:
                    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                    My pics:
                    http://picasaweb.google.com/dawatsonator

                    Comment


                    • #11
                      Re: brand of flour

                      LOL... yup I don't know if they have hard water in Naples but being near a volcano and the sea I imagine the water is rich in minerals and not very tasty
                      been there when I was younger many times but I don't remember the taste

                      Originally posted by asudavew View Post
                      In that case it should work well for me. We have some of the hardest water in the world. So bad in fact, that it took me 2 years before I couldn't taste it anymore. (yes it has it's own flavor, and floaties too.)

                      But it doesn't bother me anymore. Most people never drink it and we have water stores everywhere around town.

                      Comment


                      • #12
                        Re: brand of flour

                        Nothing bad about it it's just personal preference


                        Originally posted by asudavew View Post
                        Actually I like to simmer mine first with some black pepper, garlic, and fresh oregano.

                        Bad I know, but I love it that way.

                        Comment


                        • #13
                          Re: brand of flour

                          Sad to say i used bottled water and live on Long island lol. Next batch, i em gona use tap water.

                          Comment


                          • #14
                            Re: brand of flour

                            If the water in LI is as chlorinated as the crap in NYC I would put a water filter


                            Originally posted by Burntroof ofmouth View Post
                            Sad to say i used bottled water and live on Long island lol. Next batch, i em gona use tap water.

                            Comment

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