#1  
Old 01-18-2012, 12:38 PM
Serf
 
Join Date: Aug 2009
Location: waco texas
Posts: 23
Default Bad flour?

Had some trouble with my last batch of dough, and am guessing the flour could be bad?
I always follow the directions in the downloadable book from this site. It has always worked great untill the other day. My dough would not ball up in KA mixer. It seemed to get softer or more like a pancke batter as it mixed? I was using the caputo flour. I decided I must have mixed or weighed something wrong and tried again with same results. I then went and got some regular bread flour and it worked perfect.
Is there a way to tell if caputo is bad?
Thanks
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  #2  
Old 01-18-2012, 01:00 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Bad flour?

There are a variety of things that can cause the problem you describe - hydration, enzyme problems, etc but I tend to discount them based on your description.

I am going to guess you have either the wrong Caputo (there are more than one flavor) or that the flour is counterfeit (if so probably pastry flour to approximate the fine texture of 00.

That said, flour is variable and even reputable mills sometimes experience variation. (I got a shipment of somewhat expensive organic AP that requuired major hydration adjustment last summer.) It could be simple variation --- but I would bet not.

My money is on pastry flour! (That is a gut feel guess and no more!) I know of no easy test you can do.

Good luck!
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  #3  
Old 01-18-2012, 03:37 PM
Lburou's Avatar
Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,110
Thumbs up Re: Bad flour?

Quote:
Originally Posted by lane View Post
Had some trouble with my last batch of dough, and am guessing the flour could be bad?
I always follow the directions in the downloadable book from this site. It has always worked great until the other day. My dough would not ball up in KA mixer. It seemed to get softer or more like a pancke batter as it mixed? I was using the caputo flour. I decided I must have mixed or weighed something wrong and tried again with same results. I then went and got some regular bread flour and it worked perfect.
Is there a way to tell if caputo is bad?
Thanks
FWIW, last December, I made a 2kg batch of pizza dough using Caputo flour with the same outcome. Got the flour at the Central market in FTW. Made another 1kg batch last week (half Caputo and half King Arthur) and it was fine.....Same recipe, go figure.....

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Old 01-18-2012, 03:41 PM
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Join Date: Dec 2011
Location: Qld
Posts: 327
Default Re: Bad flour?

Sounds like Kaput flour.
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  #5  
Old 01-19-2012, 03:08 PM
Apprentice
 
Join Date: Jun 2009
Location: ohio
Posts: 101
Default Re: Bad flour?

i have had the same problem.i think you got some moisture in the flour.did the dry flour have small balls of flour in it.if so i have had this problem to.i sent it back to the store.got new and it was fine.when you pour the flour if you see little balls of flour beware
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Old 01-19-2012, 05:30 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Bad flour?

Good observation, thezaman! I have never had flour that was anywhere near wet enough to cause problems like this but I have seen dry flour and wet flour demand signficant dough hydration adjustments. Thanks for suggesting it!
Jay
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  #7  
Old 01-23-2012, 02:58 PM
Apprentice
 
Join Date: Jun 2009
Location: ohio
Posts: 101
Default Re: Bad flour?

the flour too a lot more water to get it to blend.it was unusable as a finished dough.i wasted a fire on it.totally unable to get it ti strech
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