as for the all purpose flour...
well this is big news ! by adding the gluten powder to it the outcome was just the same like the bf. my wife couldent tell the diference. me too.
it made the dough to be same. perfect copy of it.
which is cool because now i can buy the stybel ap flour from supersal super martket here with more than third price less and add to it the gluten powder and get the same result like buying the bf. when you buy somthing like 7kg for a week and getting the same flour its realy bugging.
maybe the only thing that comes to my mind is that bf gains 5% more colur to the crust and maybe not, i am not sure on that. but anyway they looks twins of each other.
here are the photos. take a look.
i made the dough i leted rise after 16 hours reball it without degas it and after anothe 8 hours baked it, toal 24 hours.
john if you reading this thw taste of the long fermented blown me away every time. lightest crumb and crust ever.
i never got anything close to that with ap. now i am sure that every bakerie in israel use ap flour and add to it gluten powder, otherwise stybel wont be the only that makes bf, bakeries dont buy this. i also checked it with the best bakerie in our city and they told me they use ap flour.
baking time took 6.10 minute but i think thats because when i poped the first pizza in the oven door was closed 80 minutes while the oven was preheating, thats why it took to bake it 4 minutes.
and after puting pizza and rotating it, and leting it out closing and opening the oven door 6, 7 times it bring the heat to go down litel bit. even if i let the oven heat 30 minutes more to reach it highest temperatore it wont be like 80 minutes from the begining.
in the procces of the fermented the bf look more holey than the ap you can see this in the photo below. but the result is just the same from one to another in every aspect.
the ap ball has risen even more.
the test was very cool. and the pizzas was great. so the ap had major diference for good. and the bf dident look like somthing has changed. i will buy the vitel wheat gluten from stybel and will experiment 2 pizzas made from their bf, 1 with the gluten added and one without. maybe i missed somthing.
could someone pleast tell me what is the diference between bf and ap flour?
from what i can see:
theres the protiens matter of the bf has more in it.
the bf is more strong and therefor can handle in opening the ball into skin without affraid it would tare, the ap is more gentel in the hands.
what else ?
another thing i would like to be sure about is:
when i used 250 gram flour and add to it 5 gram vitel wheat gluten,
if i want to add 60% water to i caculate the flour as 250 or 255 in the formula?