#1  
Old 02-19-2010, 05:22 PM
Apprentice
 
Join Date: Jun 2009
Location: ohio
Posts: 101
Default substituting king Arthur for caputo

can you bake at high temperatures using king Arthur sir lancelot. i was under the impression that it will burn in a wfo over 750 degrees
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  #2  
Old 02-19-2010, 06:59 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: substituting king Arthur for caputo

I have used KA Sir Lancelot with no problems. I can't imagine a real world basis for it being any different (burning wise) than any other flour at proper hydration.
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  #3  
Old 02-20-2010, 07:16 AM
Apprentice
 
Join Date: Jun 2009
Location: ohio
Posts: 101
Default Re: substituting king Arthur for caputo

i thought the malted barley helped browning and it is not present in caputo. this is why caputo only works at the high temperatures of a wood oven
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  #4  
Old 02-20-2010, 06:02 PM
Peasant
 
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: substituting king Arthur for caputo

I have learned that OO is only for high temp...but you know..it is not that forgiving...I find that if the oven is not hot enough it wont brown...obviously...but at the higher temp you have to be more accurate with oven control.. I have tried a few round at about 600 with a combination of bread flour and all purpose... even tried some high gluten...they seem a lot more forgiving and easier to work with. I know that the 00 is the real way..but you know...we really like the other way. too
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  #5  
Old 02-20-2010, 09:09 PM
Apprentice
 
Join Date: Jun 2009
Location: ohio
Posts: 101
Default Re: substituting king Arthur for caputo

yes, i know 00 only works at hi temp. i wonder if it is necessary to over proof king Arthur to make it work at 750 degrees
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  #6  
Old 07-12-2010, 11:57 PM
Serf
 
Join Date: Oct 2009
Location: Phinny Ridge Seattle
Posts: 7
Default Re: substituting king Arthur for caputo

Not necessary. Give it 2 days rise in the refig.,,, take it out at least 3hrs before you want to eat. Do not re-shape the balls if they have a lot of small air bubbles in them.
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  #7  
Old 07-13-2010, 12:03 AM
Serf
 
Join Date: Oct 2009
Location: Phinny Ridge Seattle
Posts: 7
Default Re: substituting king Arthur for caputo

The other Way is The Way!
You do not need 00...

You need More heat!
Check out what pizzeria bianco has to compete with..
It's all about the PIZZA!
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  #8  
Old 07-13-2010, 05:13 AM
Peasant
 
Join Date: Aug 2009
Location: ny
Posts: 46
Default Re: substituting king Arthur for caputo

seriously ...would you mind sharing recipe( flour type) and procedure as well as oven temp
thanks ...still plenty of time to experiment during this hot summer weather in the north east
I will send pictures of my results
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  #9  
Old 07-13-2010, 08:49 AM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: substituting king Arthur for caputo

I use KA exclusively, the bread flour. I have not tried Sir Lancelot. I found that I actually preferred KA to Caputo.
IMO, hydration and handling are much bigger pieces of the puzzle than flour.
Until I went sourdough, I used the "standard" IDY dough recipe found on this site with excellent results. I like my oven/hearth AT LEAST 750F for pizzas. That is on the cooler end of where I like things, actually.
I outlined my sourdough procedure here: http://www.fornobravo.com/forum/f10/...ust-12653.html (Sourdough crust)
There are several other great threads on the subject in the pizzas category as well.

Here's one from my last firing...carmelized onion, chevre, rosemary, yum. With my sourdough crust as described in the link above.

Keep cooking and experimenting and be the keenest observer you can at all stages of dough and pizza making. I still learn something every time I do dough and fire my oven.

Last edited by splatgirl; 07-13-2010 at 08:57 AM.
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  #10  
Old 07-13-2010, 08:58 AM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: substituting king Arthur for caputo

pictures seem to be broken. here is a link:
July5th2010pizza on Flickr - Photo Sharing!
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