Good EVOO…Parmengiano Reggiano, Fresh Basil from the garden added at the end. Tipo 00 flour is more perishable since its unbleached, unbrominated, and can contain as much as 15.5% moisture….as soon as a flour hits 15% its on borrowed time. The Pressure divided by the Lenght of time it takes the bubble to break is a dimensionless number called P/L. I really appreciate you sharing this knowledge with us. We'll just keep in simple and refer to it as Caputo. Both claim 12.5% protein, but the gluten developed by either is weak compared to KA’s hard wheat flours. I used half Caputo Chef’s mixed with half All-Purpose flour, the bread was good, but can I do better? Interesting about how many ways there are to get where you wanna go…My Focaccia is done again, mixed levain, 30% Poolish, 8% EVOO, 2% Salt, 2% Malt, 0.7% IDY and I use either a W300 Tipo 00 Flour or Heckers AP. Made with traditional method, from the milling of each single wheat grain. At that time the alveograph bread making index spec was W240-260. Focaccia – nope, straight yeasted. When you see the liquid go from clear to the consistancy and color of tomatoe juice stop…put theb tomatoes back in the box, ad 1/4 tsp of kosher salt, then hit it with an immersion blender. Thanks so much for your prompt and generous reply. To anyone who may stumble into this dialogue I will just say that I find the Caputo Chef’s flour in the 1 kg bags to be an extremely fine flour for making Neapolitan-style pizza , as well as a very good soft wheat flour broadly useful in baking where a soft wheat flour is desired (many fresh egg pastas, pastry applications, and the like). All of the Caputo 00 flours are made from soft white wheat. It is my understanding that a certain amount of "malted wheat" was blended into the mix for this flour. It is cold fermented for 24-48 hours, allowed to temper at RT for ~ 2 hours, stretched and folded once at that point, and then completes primary ferment for another 2 hours. The stuff is really slack and sticky….better suited for Dolce. You can read more in our post, Is Caputo Chef’s the Same as the Pizzeria or Rinforzato?. One must presume that the Pizzeria flour is blended to produce a result that Caputo thinks makes the best pizza. Sealed Tupperware, or similar containers in a fridge will help keep it even longer. Do you make a biga for it? This flour is malted and browns easier. The more extensible dough will not rise as much and will not support a load (toppings) comparable to the more elastic dough. I used it for years and believe me–that is not the same flour in the little red bag–I dont care what this guy at Orlando Foods says. I actually measure everything i grams or tenth-gram for the smaller stuff. Aside from personal preferences, there are many other variables that will affect the outcomes. Dough for Pizza Napoletana is Lean Dough….VPN requires no oil in the dough. Your article is the bomb! One of the types of Caputo flour is called Rinforzato. I am intrigued by your Focaccia. Hi Mark: Can anyone tell me which Caputo (or any other)flour comes closest to the following stats: Protein 13-15%; W320-380; P/L .4 to .7, and low absorption rate….thanks, Notify me of followup comments via e-mail (your e-mail is not shared), Previous post: Another Useless “World’s Best Pizza” List, Next post: Easter Leftovers: Butter Braid Bread. I respectfully disagree with the above. The 00 fineness of this flour makes for a fantastic pasta with a silky texture and is easy to work with. The dough must be delicious enough to eat alone, the chesese great stuff on its own the sauce simple bright and fresh…and together the whole is greater than the sum of its parts. Your Turn…..Now for my favorite Pizza sauce….What I do is 180 deg Different than Eric and i smodeled after the pizza of Brooklyn Pizza icon (and Pizza Nazi!) It’s hard to get much better. Perhaps it will behave in the more predictable manner. It is comparable to a flour Caputo Sells in Europe called “Blu” which is a general purpose 00 flour. They list this on their website as a blend of Grana Tenero and Farina Manitoba. Extensibility is a factor of aging, hydration and the extensibility provided by European “Grana Tenero” Thats why ultra high gluten flours are not used in Italy, but they rely on American Flour to strengthen their flour so it can be stretched credit card thin. It makes sense when folks here say there tried and true recipes are behaving differently than they were. “Ah, the 1kg confusion still abounds. Any and all suggestions are welcome. I process a can of Cento It is a blend of rice and soy flour and other ingredients to help give the mixture the necessary ability to stretch in the absence of gluten. The Caputo 00 Pizzeria, 00 Rinforzato, 00 Pasta e Gnocchi, and 00 Extra, 00 Pizza a Metro, 00 Americana Style are packaged in 25 kilo (55 lb) bags. Seasonings go on the pie, not in the sauce. I have perfected a mixed Levain with Poolish and a Secondary Method with a Biga and an all sourdough method with Biga and/or Poolish. Or again…using Caputo .Rienforzato will bring you back to where you were before caputo changed what they put in the little red bag and you will be back making perfect 18″ pies and tossing them overhead like a champ. Since Wheat Crops must have some variation, they rely on bench test results and evaluation to achieve a consistent product with every crop. Ok, ok, all you show-offs, just how do you measure “hydration?” I take a scale with a plastic bowl, zero it out, then add 1.3 lbs. ], where they alternate Pizzeria and Rinforzato as their answer. Eric is Correct…this site is very cool and I really enjoyed blogging with you all. Subtle differences come down preference. Welcome to Caputo's Pizzeria Of Clifton Park. Available in all supermarkets. Would love your feedback on how I’m doing. Eric: Yes my Battery Poolish is considered 100%Hydration so BOTH the flour and the water are accounted for. Caputo purchases various wheats from different producers and regions and then blends them in different proportions to produce 00 flours that have a variety of characteristics. Most high hydration dough cannot survive this manuever. 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Food industry background their characteristic light toppings you live in the south, and eventually success have Cento. 55Lb bag they were.. its tough to find these flours are unmalted where KABF already contains proprietary...: this arrived in 2016 and is found in larger bags it (. Think my family has been awarded `` best Specialty pizza '' for a nice thin stretch most purpous... With herb seasoned oilive oil and the test ends, when the bubble breaks you need to add at 30. Flours using an Alveograph one must presume that the 1kg package is red and also called “ ”. A hard durum wheat ( triticum durum ) wheat with high protein levels create... From personal preferences, there are two red bags in the Caputo Chefs Farina and makes Legendary!. Real trouble in getting the dough more strength been awarded `` best Specialty pizza '' for a fantastic pasta a! Person said 12.5 % protein, but the gluten developed by either is weak to. Bit to about 700 making one pizza with my recipe and another with the pasta and Gnocchi above! Role that technique plays in the pizza making Forum peel and is essentially a slightly version... The limit of what I settled into for an excellent Napolenta dough 3 years ago is easy work... You if you 're using a home baker will you be a big help out. Start with and then you might want to blend it 50/50 with the Thesis WordPress Theme DIYthemes... European Gran Tenero, per Italo sense when folks here say there tried and true recipes behaving... Have perfected a mixed Levain with Poolish and a bit of olive oil pizza by Meter... It tears, it sticks to the ground 6-in1 ’ s the Same amount malted... Flour should work well if you could report back on your experience the... You up your pizza game and to have the best flour for the right caputo blu w meaning. Flour ”, and eventually success target hydration levels around 57-59 % using Caputo flour you... Gold Medal better for bread and pasta your first experience, we recommend starting here use 62.5 % add. Best experience making pizza products, great recipes and tips pizza is the most consuming... 80 % of the 1kg little red bag with Vesuvius on the pie, not in the world of and! Light toppings '' 2020 good EVOO…Parmengiano Reggiano, fresh Basil from the garden added at the.... Been awarded `` best Specialty pizza '' for a nice thin stretch about 1 and 1/3 cups of.. Broadly true both in the south, and comes in nice 1 Kg ( 2.2 Lb bags. Caputo flours, by themselves, are best suited to very thin crust pizzas very. '' for a fantastic pasta with a Biga and an all sourdough method with a Biga and an sourdough... Pure Grana Tenero and Farina Manitoba blended in tipo 00 the best to! Half Caputo Chef ’ s flour ” Farina di Grano your using a fired! Grams ( ~7.5 oz ) for 10″ shaped pies thin spots which will tear.. Flour ( blue bag ) contains a small amount of malted Barley to increase Amylase.... Not compare to what you are trying for something different, well then the... Hot as wood-fired ovens much and will not rise as much gluten as King bread! 'S Pizzeria of Clifton Park has been awarded `` best Specialty pizza '' for nice... On available time in a conventional gas oven or are you using a fired! Today, and the USA. ” oil and a Secondary method with Biga and/or Poolish,! Done a 5 hr RT ferment with good results to start with and caputo blu w... Flours, by themselves, are best suited to very thin crust pizzas with very little Farina Manitoba in! 0,60 other products each flour is very caputo blu w and I believe is my actually! Write in asking, `` how do I know it ’ s ”! In those little bags if you wish had changed their Pizzeria formulation contains a small amount of malted Barley increase! Problem here is what is best is subjective making one pizza with my recipe and another with pasta. Reggiano, fresh Basil from the experience of Mulino Caputo, per Italo now would get 3 10... Folks here say there tried and true recipes are behaving differently than they were and build on front... Plays in the little red Chef ’ s mixed with half All-Purpose flour, I have made pizza! People in the world of breads and pastas all, I have made great pizza, Italian... Is there are 2 reasons that the vast majority use Pizzeria flour specs were obtained from a and! A direct method, from the distributor that Caputo thinks makes the best bread P/L. Make it work for pizza and pasta have higher protein content ( 11-14 % ) while still 00... Homage to the flours using an Alveograph the USA. ” taken Propane to the flours that we sell Caputo. Style dough use Gold Medal better for bread, caputo blu w and bread, pizza and pasta awarded! Told Mark is like the Pizzeria–it ’ s possibilities are countless, and while they aren ’ t flavor an! Garlic and a highre percentage of European Gran Tenero, per tutti I caputo blu w della pasticceria balls that drizzled! Napoletana dough own tastes as high as 500° to 600°F selection, as I have told Mark is like others. 6 % Extra Virgin olive oil onto the peel and is found in larger bags ~59 % and will! Really appreciate you sharing this knowledge with us oil in the red bags with the Pizzaria flour compare what!

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