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2 hours ago, Tropicalsenior said:
I dont bake breads--but one thing about these flours.
I use about 62% hydrated dough roughly, slow ferment 2-3 days in fridge or cool place ie Wine cellar--and I think they need high heat to cook. Most Caputo ish 00 flou pizza's cook @ 750/900 plus ( I can do that on my grill out side ) But these are just pizza products'.. for me
My take : But again I'm begging off to the more experts rumnning around here
2 hours ago, Tropicalsenior said:
I dont bake breads--but one thing about these flours.
I use about 62% hydrated dough roughly, slow ferment 2-3 days in fridge or cool place ie Wine cellar--and I think they need high heat to cook. Most Caputo ish 00 flou pizza's cook @ 750plus ( I can do that on my grill out side ) But these are just pizza products'
My take : But again I'm begging off to the more experts rumnning around here
