#21  
Old 01-10-2011, 02:07 PM
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Default Re: Tonight's bake: Caputo VS King Arthur

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Originally Posted by Tscarborough View Post
Both of them here have it, but it is low and hard to see.
Thanks for the heads up, I'll look again

Dave, I hope my search won't come to that
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  #22  
Old 01-10-2011, 05:27 PM
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Default Re: Tonight's bake: Caputo VS King Arthur

If you can't find it, I'll ship you a bag to try, no problems.
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  #23  
Old 01-10-2011, 10:26 PM
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Default Re: Tonight's bake: Caputo VS King Arthur

TS: thanks for methodical experiment and posting the pics. Very interesting to watch.

I notice you do a couple things just like me: mix by hand and add the salt after initial mixing. I feel I'm in good company .

I think I'm in the same boat about Caputo vs KA too. Splatgirl posted stuff about how she always used KA flour so then I tried it and...like you said, not as smooth as Caputo but the finished product surprised me how similar they turned out. I would think any flavor difference has more to do with how many hours the dough cold ferments.

What's your thoughts on the 2 tomato sauces (Fresh and cooked) you made?

Interesting thread, thanks, Dino
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Old 01-11-2011, 04:21 AM
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Default Re: Tonight's bake: Caputo VS King Arthur

That was the only major difference between the two doughs: The Caputo was a room temp rise and the KABF was a cold ferment, although both rose for the same amount of time. Normally I like a 2 day cold ferment, so it may not have been fair to the KABF.

I prefer the cooked down sauce, it has much more flavor. When fresh tomato time rolls around I move towards the fresh sauce.
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Old 01-11-2011, 11:15 AM
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Thumbs up Re: Tonight's bake: Caputo VS King Arthur

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Originally Posted by Tscarborough View Post
If you can't find it, I'll ship you a bag to try, no problems.
Thanks, a kind gesture there....I'll PM you if it becomes necessary
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Old 01-15-2011, 06:21 AM
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Default Re: Tonight's bake: Caputo VS King Arthur

Here is one of the KABF doughs after a 7 day cold ferment. Certainly one of the better tasting crusts I have ever made. I cooked it in the kitchen oven starting at 550, then easing down to 450 throughout the 8 minute bake. I opened the 300g doughball, normally used for a 14" easily into a 16" skin. You can see how orange the dough is on the second pic. Baby portabellos, paprika peppers and lots of finely diced onions. Yum!
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  #27  
Old 01-16-2011, 04:16 PM
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Default Re: Tonight's bake: Caputo VS King Arthur

At seven days the dough should have been losing integrity (getting "runny"). Should have lots of "flavor". It seems to have come out pretty well!
J
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Old 01-16-2011, 04:27 PM
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Default Re: Tonight's bake: Caputo VS King Arthur

It worked well, but yesterday's 8 day dough was about as far as I would want to push it. Pepperoni, diced green chili, and mushroom bits. Dough was pressed out to 16" again and was very good.
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