1.0Pizza Quest with Peter Reinharthttps://www.fornobravo.com/pizzaquestPeppe Miele, Part 3, Flour - Pizza Quest with Peter Reinhartrich600338<blockquote class="wp-embedded-content" data-secret="GFEht8OjAw"><a href="https://www.fornobravo.com/pizzaquest/peppe-miele-part-3-flour/">Peppe Miele, Part 3, Flour</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fornobravo.com/pizzaquest/peppe-miele-part-3-flour/embed/#?secret=GFEht8OjAw" width="600" height="338" title="“Peppe Miele, Part 3, Flour” — Pizza Quest with Peter Reinhart" data-secret="GFEht8OjAw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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In this short segment we discuss with Peppe the use of Italian -00- (Double Zero) flour, which he defines as a balance between the fineness of the grind (ground very fine and, in my words, extracted from the pure endosperm with all the fiber sifted out) and the protein content (he doesn’t specify the amount but it’s probably between 10%-11.5%). An important take-away form this conversation is the ideal fermentation...Read More...