Caputo Tipo 00 Flour in the UK Artisan Ingredients Discuss Caputo Tipo 00 Flour in the UK in the Pizza Quest with Peter Reinhart forums; Tried the Caputo out at the weekend. (split the rest of the flour into ~1Kg batches in freezer bags). Used ...

[mmmhumous]

Tried the Caputo out at the weekend. (split the rest of the flour into ~1Kg batches in freezer bags).

Used my standard method and recipe (below) and the results were great! the dough is far more workable and elastic than the standard (MacDougal's) 00 flour and has a slightly better flavour.

Recipe:

500g Flour
3g dried yeast
325ml water (caputo didn't need the whole 325ml)
2 teaspoons marmite*

*I use the Forno Bravo quantites that James posted somewhere on the forum, but swap the 20g of salt for two teaspoons of marmite. (got the idea from the Heston Blumenthal recipe which uses malt syrup).

Method:

-Mixed using dough hooks for 10-15mins.
-Left to proove for 40mins.
-Split into 5 balls,
-Left to prove for 30mins.

[RyH]

Glad you like the Caputo, it does make a difference.

The marmite sounds interesting, can you pick it up in the dough taste wise at all?

Ry

[james]

I still think it's remarkable how much of a difference something as simple as the pizza flour can make. If you had told me five years ago (before I really got into ovens, bread and pizza) that you could seriously improve your pizza just by changing the flour -- I'm not sure I would have believed you. :-)

We're a Marmite family -- we have to try that. Thanks for the tip.
James

[jammyweb]

It is that time of year again to start looking for flour in the UK

Just checked the nifeislife site and currently out of stock of the 25KG bags

What's the current wisdom on uk sources for flour ?

James