Last night, I used for the first time some Marino Grano Tenero Tipo 00, which I had bought before I was able to find Caputo in sensible quantities.
I would say that it was every bit as good - in workability, taste and texture. Certainly a viable alternative.
(And no rejects or inadvertent calzones, thanks in no small part to my new peel from the FB store!)
My (not so) secret pizza dough recipe is as follows, using SI units:
Mix for 2 mins then autolyse for 20 mins. Then add:
3g dried yeast
3.8g dried garlic powder
20g sea salt flakes
1 tablespoon olive oil
Mix (in machine with dough hook) for about 7 mins.
Put cling film over the bowl, then prove for 2-3 hours (you can do this in the oven at 50c).
Make doughballs using the feed-through method as explained in the free FB e-book. Place in a sealed container on a cold surface for at least 4 hours.
Last edited by cleverdick; 12-30-2013 at 02:07 AM.
|Thread||Thread Starter||Forum||Replies||Last Post|
|Flour an Aussie view||cobblerdave||Australia||21||10-06-2013 08:42 PM|
|My journey to prefect Hearth Bread||banhxeo76||Hearth Bread and Flatbread||70||03-08-2013 12:13 PM|
|Historic Stone Flour Mill||james||Artisan Ingredients||9||03-07-2009 12:32 PM|
|flour types||egalecki||Hearth Bread and Flatbread||11||12-08-2008 07:45 AM|
|Caputo Flour||james||Artisan Ingredients||0||04-07-2005 02:20 AM|
All times are GMT -7. The time now is 03:25 PM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC