Using Caputo Tipo 00 Flour Ingredients Discuss Using Caputo Tipo 00 Flour in the Brick Oven Cooking forums; Originally Posted by Alfredo Looks like a language problem to me. One litre is .88 of a UK quart. It ...

[aeneas1]

Originally Posted by Alfredo

Looks like a language problem to me. One litre is .88 of a UK quart. It is 1.06 of a US quart.

Another good reason to get with the metric program

still, it doesn't change the 53% hydration level in the recipe assuming you work with the liter amount (33.8 ounces) and not the .88 uk quart...

[Archena]

Originally Posted by Alfredo

Looks like a language problem to me. One litre is .88 of a UK quart. It is 1.06 of a US quart.

Another good reason to get with the metric program

Metric is evil. Why don't you guys just admit it and come back to the fold?













Seriously, we tried the whole kph thing. Everyone hated it. It died an ignoble death after only a few years with no state ever fully adopting it. All the mph/kph signs are gone now...

Good riddance!

[james]

On the hydration question, I think it is fair to say that there is no single source of exactly what makes Pizza Napoletana. There are various web sites, cooking schools, restaurants, etc., each of which has their slight variation. There certainly are good guidelines and ranges, which everyone agrees with.

My personal experience on this is sitting in Antimo's office at the mill in Naples, and hearing him talk on the phone with a pizzeria owner in London who was having a problem. His side of the conversation basically went, "add more water...no, more water. Your dough isn't hydrated enough.... I know that ... no really, more water.... And make sure you refrigerate you dough balls over night." Very amusing.

Anyway, it left an impression on me.
James

[Dr.Pizza]

is it possible that you made an mistake on the pdf instruction sheet? this time i can read about 20g salt and 3g dry active yeast. One year ago (i printed it out in the past and right now i look at it) we could read at the forno bravo page from 10g salt and 10g d.a.yeast. Both for 500g Molino Caputo Tipo 00 flour. So which one is the right one?? I think its a big difference between both instructions....i dont talk about milligrams..

[james]

That's my mistake for not fixing the old page. Through trial and error, and user input, we changed the recommended recipe to 20gr salt and 3gr Dry Active yeast. I think the new recipe is better -- though the old one still works fine.

The .pdf recipe on FB.com has been updated. Where else can you still see the old one?

James

[RCLake]

the e-book for pizza on page 21 has 10 and 10.

[james]

Got it. Thanks. I will fix that.

On a related topic, we are going to be issuing all the e-cookbooks, oven installation guides, the Pompeii e-book, and specification sheets on a CD ROM soon. We are wrapping up a round a major edits on all the FB Installation guides, so the timing is good.

More to come on that.

James

[asudavew]

Hey James!

I have found that 10 grams of salt is plenty for me!
and 3 grams of yeast unless I'm looking for a really long raise.
Overnight I found 1.5 grams is about right.

glad to hear you are getting close on your outdoor kitchen

congrats my friend

Dave

[jeff]

Crikey dmun,
The things one can dredge up, eh.
Talk about a blast from the past. Now I know why you arc up re systems of measurement.
Ironic as it may seem, I'm listening to the radio, and they're replaying conversations from "The Eagle has Landed", complete with Armstrong's errant announcement.
Mate is it true that all of your folding money is of a single colour?
Tell me it's all Saudi propaganda, please.
Dmun, love your country, technology, and (probably) your people.
But you fellers need to take a very serious look around, eh.
Cheers without malice Damon.
Luddite Jeff.

[jeff]

Caught with me pants down there, eh. Glad I'd just washed.
Question is, what makes Tipo 00 flour so different?
It can't be the genetics, 'cause the best wheat in the world is grown to the S of us. (Bloody liars! More to the west. Struth!)
Hence it must be the processing. I'll concede that stone ground may damage protein less than standard milling techniques, of which I know nothing.

Anyone care to flicker the candle flame of Knowledge into the Luddite's lair?
Thanks eh,
Jeff the Ignorant.