web analytics
making dough with "grocery store" 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!

Forno Bravo
See more
See less

making dough with "grocery store" flour

  • Filter
  • Time
  • Show
Clear All
new posts

  • making dough with "grocery store" flour

    where i live, there isn't much choice for flour. we have all purpose flour and bread flour, bleached or unbleached.

    what's your recommendation, short of mail order, to make the best possible dough/crust with what i have?

    i am thinking unbleached bread flour with it's hard winter wheat will come closest to what i am trying to achieve, which is crisp outside and tender/chewy inside.

  • #2
    Re: making dough with "grocery store" flour

    AP flour is typically a better match for traditional Neopolitan doughs. Bread flour makes a stronger dough that can stand up to abuse and heavy toppings bette. A roughly 1/3 bread, 2/3 AP is a nice blend that gives good characteristics. Hydration and kneading are important to getting thecrisp/tender combo.


    • #3
      Re: making dough with "grocery store" flour

      Jeff Varasano's page has a lot of information about using different flours. The money quoue:
      Flour: There is a lot of emphasis put on using the right type of flour. Personally, I think this focus is misplaced. Of course, it's important to use high quality ingredients. But improving your dough making technique is much, much more important than hunting down the exact right type of flour.
      The short take (on a very long page) is that you can use ordinary flour and get good results.

      That said, I find non-caputo doughs are a stretchy as rubber bands. I'll roll out pitas with household flour, but pizza is a caputo only event at my house.
      My geodesic oven project: part 1, part 2


      • #4
        Re: making dough with "grocery store" flour

        guys - thanks for the replies. i'll do some experiemnting and see what i can come up with using an AP/bread flour blend ~ in the meantime, i'll try to explain to Mrs. Tash the importance of investing in a little bit of caputo.

        i am picking up a lot of good terms and am understanding most of them, but can someone explain "hydration?"

        thanks again -



        • #5
          Re: making dough with "grocery store" flour

          Hydration, as in 65 % hydration? Ratio of water by weight to flour by weight. 500 g flour to 325 g water is 65 % hydration. Looking at some of the other threads, 60 - 65 % hydration is preferred for WFO pizzas.