Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
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
By Smokeydoke,
