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Flour an Aussie view - Forno Bravo Forum: The Wood-Fired Oven Community

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Flour an Aussie view

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  • Flour an Aussie view

    Gudday
    Confused about flour. I was at the start till I found out a few differences in flours discussed on the forum with what's available here
    Tippo OO flour . The Italians have a system of grading their flour by how finely it is ground not by it protein content, the gluten content. Most of the Tippo OO flours you will find in Aust are in fact most suitable for pasta making and has a protein count of 9 to 9.5 not the 11.5 to 12 per cent that is best for pizza. Sure there out there but you have to hunt them down.
    American general purpose flour or GP flour has a gluten content of 12 per cent and is suitable for making pizza. Goggle it and most advice you find is that plain flour is the English and Australian equivalent. Not completely true however. For general home cooking recipes yes plain flour will work for GP flour, but for pizza no. Plain flour has a lower gluten content of about 10 per cent which is not enough for pizza really .
    So in the end your best using a bread flour and there cheap and available. If you do try to use plain flour or a Tippo OO pasta flour you can add a bread improver but its an extra so I'd would just use bread flour.
    Hope this helps the confusion about flour
    Regards davei
    Last edited by cobblerdave; 09-22-2013, 04:37 AM.
    Measure twice
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    Fit in position with largest hammer

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  • #2
    Re: Flour an Aussie view

    Flour from my point of view is not so confusing. What get's confusing is there is no industry standard for any flour. The milling process is the primary factor that affects flour (besides wheat type).

    The best way I can describe this is if you took an apple and put it in your blender and I took an apple an put it in my food processor and told to make apple sauce. We would have a similar product but not the same.

    This is why the protein is measured in ranges. You also have ash content and moisture content of the four that will affect it's performance.

    Here in the states 9% flour is considered a pastry flour and below that 7-8% would be cake flour.

    I do find it interesting that some people go out of their way to get foreign flours. Perhaps there is a flavor difference but I don't know if I could detect that with sauce and cheese slathered on top. Texture and workability is all in the milling process.

    I just use bread flour myself. Although I just got a bag of W/W pastry flour might be interesting for a pizza.

    Interesting post Dave, thanks. But hang on to your boot straps...you will find some diehard "00" fans out there. :-)

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    • #3
      Re: Flour an Aussie view

      Gudday Faith
      Weather you making "Vera Pizza Napolitano" "Chicago style" New York style or good old Aussie "how many toppings can I get on one pizza base" the dough has some common characteristics.
      A high gluten of course to hold those bubbles in.
      The dough should stretch without tearing and when stretch should not stretch back.
      A long fermentation period either in the fridge or at room temp to enable the flavour to develop and give you a relaxed dough.
      I really don't think you can find the perfect dough from the perfect imported flour or magic additive. Rather a bit of work on the dough will pay you back with good results.
      Ill admit I'm lazy and rush things especially if its just family and I just use the old breadmaker to make the dough whilst I play with the fire. But pulling even a good dough ball from the freezer to add to it brings you down to earth.
      But when you get down to it regardless of the flour or recipe the ovens very forgiving and will always produce winners for you

      Regards Dave
      Measure twice
      Cut once
      Fit in position with largest hammer

      My Build
      http://www.fornobravo.com/forum/f51/...ild-14444.html
      My Door
      http://www.fornobravo.com/forum/f28/...ock-17190.html

      Comment


      • #4
        Re: Flour an Aussie view

        Hey Dave

        good thread. Be great to get more aussies contributing to this as to what they use.

        I asked something about this not long back on my thread i think and there seemed to be a consensus that most used .................hmmm will need go and check.
        Cheers Colin

        My Build - Index to Major Build Stages

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        • #5
          Re: Flour an Aussie view

          It's no use trying to use flour from the Northern Hemisphere as the pizzas will be up side down.

          Comment


          • #6
            Re: Flour an Aussie view

            Originally posted by Toomulla View Post
            It's no use trying to use flour from the Northern Hemisphere as the pizzas will be up side down.
            Gudday
            You spin the bases the opposite way.... Works every time!!
            Regards dave
            Measure twice
            Cut once
            Fit in position with largest hammer

            My Build
            http://www.fornobravo.com/forum/f51/...ild-14444.html
            My Door
            http://www.fornobravo.com/forum/f28/...ock-17190.html

            Comment


            • #7
              Re: Flour an Aussie view

              Originally posted by oasiscdm View Post
              there seemed to be a consensus that most used .................hmmm will need go and check.
              Wallaby flour from Lauke Mills, buy it at most supermarkets.
              The English language was invented by people who couldnt spell.

              My Build.

              Books.

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              • #8
                Re: Flour an Aussie view

                The thread title is misleading.

                It should read.
                Flour Dave's view.

                Its certainly not my view of flour, I buy what is readily available and dont get all anal and hung up about grind fineness, gluten, protein, etc.
                The English language was invented by people who couldnt spell.

                My Build.

                Books.

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                • #9
                  Re: Flour an Aussie view

                  Gudday brickie
                  Wallaby flour ....from Wynnum west Coles... In the 5kg bag
                  Regards dave
                  Measure twice
                  Cut once
                  Fit in position with largest hammer

                  My Build
                  http://www.fornobravo.com/forum/f51/...ild-14444.html
                  My Door
                  http://www.fornobravo.com/forum/f28/...ock-17190.html

                  Comment


                  • #10
                    Re: Flour an Aussie view

                    Hey Dave

                    Does wallaby meet your criteria.
                    Cheers Colin

                    My Build - Index to Major Build Stages

                    Comment


                    • #11
                      Re: Flour an Aussie view

                      Originally posted by oasiscdm View Post
                      Hey Dave

                      Does wallaby meet your criteria.
                      Gudday Colin
                      Off course it does....?????
                      What do you use.....?
                      Regards dave
                      Measure twice
                      Cut once
                      Fit in position with largest hammer

                      My Build
                      http://www.fornobravo.com/forum/f51/...ild-14444.html
                      My Door
                      http://www.fornobravo.com/forum/f28/...ock-17190.html

                      Comment


                      • #12
                        Re: Flour an Aussie view

                        Hi Dave

                        Haven't decided still need to finish oven. But will get some alike and five it a shot. Have this to die for pizza recipe. I want to try. Moroccan lamb mince, roast pumpkin, boccocini and something else I just can't remember.
                        Cheers Colin

                        My Build - Index to Major Build Stages

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                        • #13
                          Re: Flour an Aussie view

                          Gudday Colin
                          Why don't you get you self a pizza stone and put it in your oven grill or BBQ and give it a go. It's not quite a WFO but its close, its cheap enough,it can a lot of fun... And tasty
                          Regards Dave
                          Measure twice
                          Cut once
                          Fit in position with largest hammer

                          My Build
                          http://www.fornobravo.com/forum/f51/...ild-14444.html
                          My Door
                          http://www.fornobravo.com/forum/f28/...ock-17190.html

                          Comment


                          • #14
                            Re: Flour an Aussie view

                            I agree with Dave, Wallaby flour from Lauke Mills, is cheap and easy to get I have'nt tried to use some of their pre-mixes such as the Barossa Sourdough Mix which does make a very good loaf of bread

                            Comment


                            • #15
                              Re: Flour an Aussie view

                              Originally posted by oasiscdm View Post
                              Hi Dave

                              Haven't decided still need to finish oven. But will get some alike and five it a shot. Have this to die for pizza recipe. I want to try. Moroccan lamb mince, roast pumpkin, boccocini and something else I just can't remember.
                              Cumin sumac and maybe pine nuts
                              probably sub the boconcini for Persian feta too.

                              Comment

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