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  #11  
Old 07-12-2013, 01:49 PM
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Default Re: Working with Caputo 00 flour

The leoparding on the crust on that mushroom pizza is awesome, Tscar. Do you know if the dough had a slow rise (aka: overnight?) or was it a same day dough?

I agree: the caputo 00 (blue or red package) is silky and smooth, and it "relaxes" better or easier. However, I do use King Arthor AP occasionally, especially when using a non-yeast sour-dough-starter as my leavening.

I've found using sour-dough starter only on the Caputo, makes a very soft dough, very, almost too relaxed dough but then I get amazing bubble-ups on the crust if it's not too heavy with toppings.
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  #12  
Old 07-12-2013, 02:31 PM
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Default Re: Working with Caputo 00 flour

He (TxCraig) does a sourdough with a 36 or 48 hour room temp (controlled 68 degrees) bulk rise, then an 8 hour balled ferment also at room temp.
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  #13  
Old 07-13-2013, 10:57 AM
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Default Re: Working with Caputo 00 flour

Here is a Caputo and an Anna (a Cento product, first time I have seen it) dough. They are mildly handmixed for about 3 minutes, then they will bulk rise for 24 hours at about 75 degrees, with another 8 hours balled in the fridge to retard them. Both used the same quantities of water to get them where I wanted them (difference in color is an artifact, they are both white and silky):

4 cups flour
2 cups water
1 tsp salt
1 tsp IDY
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  #14  
Old 07-14-2013, 03:39 PM
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Default Re: Working with Caputo 00 flour

Thanks for the tips guys. Ill try the Caputo next week, hopefully all goes well
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  #15  
Old 07-14-2013, 06:03 PM
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Default Re: Working with Caputo 00 flour

I cooked a few tonight, I could not tell the Anna from the Caputo.
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Working with Caputo 00 flour-071413pizza10.jpg   Working with Caputo 00 flour-071413pizza11.jpg   Working with Caputo 00 flour-071413pizza12.jpg  
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  #16  
Old 07-15-2013, 09:34 AM
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Default Re: Working with Caputo 00 flour

Seems like an appropriate thread to add this post. I have been making Caputo 00 dough at the 65% hydration level (500g flour, 325g water) for many years and it has been foolproof, until recently. I received an order of flour a couple of weeks ago and the batches of dough I have made have been uniformly bad. They appear over-hydrated (like 80%). I have double and triple checked and calibrated both of my scales, so it is not the formula and after that many batches I know it is not operator error. Bottled water, active dry or instant yeast. The flour appears to have small pebble-like caked balls of dough that easily break when worked. I am wondering if I perhaps got a bad batch of Caputo?? Thanks.
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  #17  
Old 07-15-2013, 09:45 AM
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Default Re: Working with Caputo 00 flour

It sounds like it is damp.
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  #18  
Old 07-15-2013, 11:08 AM
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Default Re: Working with Caputo 00 flour

Quote:
Originally Posted by Tscarborough View Post
I cooked a few tonight, I could not tell the Anna from the Caputo.

You cook the pizza on the pans?
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  #19  
Old 07-15-2013, 11:56 AM
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Default Re: Working with Caputo 00 flour

For the big ones, I have to: 16" pizza, 14" peel. I let them cook for a minute, then take them off the pan. I also serve them on the pans.
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Old 08-03-2013, 09:05 AM
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Default Re: Working with Caputo 00 flour

I've got a pizza Stone for the grill and since I'm not even close to finishing my project I'm going to give some of these a try... out to buy ingredients
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