Molino Caputo has begun providing to highly regarded Caputo Rosso flour in the small, 2.2lb
bags -- for home chefs.
The Rosso flour is loved by many enthusiasts who have been able
to get their hands on it, and we know folks who used to beg sackfuls from local pizzerias. The flour is a little stronger than the
Pizzeria flour that comes in the 55lb bags. In turn, the Pizzeria flour
is a little stronger than the Blue flour that used to come in the 2.2lb
bags.
You can use Captuo Rosso flour without blending, and it will
give you a pizza with a little more character and crunch than the Blue
flour, without losing the incredibly soft dough, extensibility and
flavor that we have all come to love with Caputo flour.
Order your Caputo Rosso at the Forno Bravo Store.
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Ciabatta is a classic Italian loaf the combines a flavorful, light and chewy crumb, with a crunchy crust. It's a light bread that you can enjoy every day. The word "ciabatta" translates to slipper -- the shape of the loaf. Personally, I think they should call it the dog bone, because of the distinctive shape of the loaf -- it is wider at the ends that the middle.
Featuring a powerful and quiet 600 watt motor with self
adjusting speed control, the Electrolux Assistent uses a unique design to put the motor in the bottom of the unit. A
movable steel arm holds the roller with a separate scraper that
simultaneously rolls and kneads dough and batter.