Tonight's bake: Caputo VS King Arthur

[Lburou]

Originally Posted by Tscarborough

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

[Tscarborough]

If you can't find it, I'll ship you a bag to try, no problems.

[Dino_Pizza]

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

[Tscarborough]

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.

[Lburou]

Originally Posted by Tscarborough

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

[Tscarborough]

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!

[texassourdough]

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

[Tscarborough]

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.