Author Topic: Crust a Little dry  (Read 4148 times)

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Offline Bobino414

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Re: Crust a Little dry
« Reply #25 on: May 08, 2010, 08:59:50 PM »

Jason

Back to your question-how to tell if flour is old.  The flour package has a date of production stamped on it.  The flour mills (Conagra) prefer you use the flour in 1 month or less.  I have used flour(well  sealed) up to 1 year old without a problem. 
To maintain consistency the flour mills use a farinograph to test the properties of the flour.  This tells them among other things the absorption of water as well as peak water to gluten ratio so the baker can make necessary adjustments.  The printout from the farinograph is supplied when you order a large quantity of flour.
Since we are small users, no printout for us.  If you live near a flour mill they might be nice enough to test your flour.  The test takes about 30 minutes.  Buying a farinograph is not very practical for us. 
So if in  doubt about your flour buy a second bag with recent date of production and use the fresh flour with the same recipe.  If your results are much better, chuck the old but if the results are the same the problem is not the flour.
I hope this helps.
Bobino414


Offline Marco Polo

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Re: Crust a Little dry
« Reply #26 on: May 09, 2010, 12:19:41 PM »
Thanks Bobino414, this is very helpful. 

Just checked the date.

I'm definitely getting rid of this and getting some new flour.


Jason.

Offline Pete-zza

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Re: Crust a Little dry
« Reply #27 on: May 09, 2010, 12:31:39 PM »
Jason,

What I sometimes do with flour that is past its prime is to conduct experiments with it, especially those that do not involve taste. For example, you might conduct mixer/kneading experiments, hand kneading/stretch and fold experiments, room temperature fermentation experiments, pre-bake oven experiments, etc. You just don't go the point of dressing and baking the pizzas.

Peter

Offline Marco Polo

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Re: Crust a Little dry
« Reply #28 on: May 09, 2010, 12:44:42 PM »
Thanks Pete-zza, a very good idea.

Offline Marco Polo

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Re: Crust a Little dry
« Reply #29 on: May 11, 2010, 03:17:20 PM »
This is the final pie from the batch of dough I made.   This dough had been sitting in my refrigerator for 8 days.  I decided to open this dough by hand instead of using a rolling pin and I have to agree that the results are much better.  The bread is much lighter and more airy.  Still the problem with the dry crust though but I think this is to do with the flour being out of date.

Not perfect but I think I am moving in the right direction.




 

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