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making dough with "grocery store" flour - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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making dough with "grocery store" flour

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  • 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.