ROMA Brand 00 Flour for Pizza

[Mmmph]

Anyone ever use this? Any opinions?

I just picked up 25kg for $40 out the door...Cash and carry.

I read a few posts from some respected members from a couple years ago and past.

[dellavecchia]

Here are the specifications:

http://www.molinoiaquone.com/index.php?p=archnews&sub_menu=cosafacciamo&s_sub_menu=prodotti&prod=Pizza&pop=PopGalleryPizza&id=9

Protein is 12%, which puts this flour almost in line with Caputo. Extensibility falls in line with Caputo as well.

John

edited: wrong product.

[widespreadpizza]

that is a great flour

[Mmmph]

In your opinion, will this flour work for a WFO?
It looks like I might have a chance soon to check out my skills at the hearth.


Molino Iaquone shows a flour made specifically for Pizza Napoletana; Luna Bianca
Average rheological characteristics
W ind. 200/210 - P/L 0,55/0,60 - Absorp. 55% - Stability 4-5' - Amilogr. 800/1000
Phisical characteristics
Humidity 15% - Ashes 0,50% - Prot. 11%

I bought the Luna Verde;
Average rheological characteristics
W ind. 230/250 - P/L 0,55/0,60 - Abssorp. 55% - Stability 6-7' - Amilogr. 800/1000
Phisical characteristics
Humidity 15% - Ashes 0,50% - Prot. 12%

[dellavecchia]

Yes, it should work very well in a WFO. Looking forward to seeing your results.

John

[Mmmph]

Thanks...I figured as much.

I threw a batch of 60% dough last night. Came together nicely, but rather firm compared to 60% Caputo. I'm reminded of Craig's thoughts when he was trying out the 5Stagione flour. I gave it a couple of turns this morning...Beautiful, smooth, yielding...but still rather firm. Perhaps it's the 12% protein?

Flour (100%):    993.75 g  |  35.05 oz | 2.19 lbs
Water (60%):    596.25 g  |  21.03 oz | 1.31 lbs
IDY (.4%):    3.98 g | 0.14 oz | 0.01 lbs | 1.32 tsp | 0.44 tbsp
Salt (2.8%):    27.82 g | 0.98 oz | 0.06 lbs | 4.99 tsp | 1.66 tbsp
Total (163.2%):   1621.8 g | 57.21 oz | 3.58 lbs | TF = N/A
Single Ball:   270.3 g | 9.53 oz | 0.6 lbs

Add all water into the mixing bowl, add salt and yeast. Mix in my N28 Assistent until dissolved. Add half the flour and mix until hydrated. Add all but 10% of the flour. Mix until hydrated. Add remaining flour a spoonful at a time until incorporated and mix a couple more minutes. Gather dough into a ball in the bowl, cover and let rest for 20-30 minutes. Empty onto work surface. A couple quick kneads or turns to smooth out the dough and into a proofing container (55 degrees) for 12 hours. Divide and ball. Refrigerate for 48 hr or room temp for 8-10 hr.

I'll throw together a 65% batch tonight with the same technique.

[Mmmph]

The 60% dough just seems too tight and dry to me. Perhaps when fully fermented, it'll be more elastic.
I balled half and will make/bake a boule with the other half tonight. I don't have access to a WFO yet, but I'll simply stretch out the skins tonight to see how it handles. Same with the 65% dough tomorrow.

I threw together the 65% dough last night. Now that's what I'm talking about!
Mixed and after a 20 minute rest...Smooth, elastic, delightful. Reminded me of the first time I ever used Caputo. After two hours, I gave the 1600g ball a couple of turns...Stunning. Balled up half this morning. I'll stretch the skins out tomorrow evening and I'll make/bake a boule with the other half tomorrow night.

[scott r]

LOVE IT!   I have no problem substituting this for caputo blue once hydrations are matched up.   A pizzeria I consulted for that gets glowing reviews on this forum actually prefers this flour to caputo.... although they are blending it with all trumps.   Definitely give it a try!     

[Mmmph]

I liked the 60% skins, as well as the 65% skins. I think I'll thow a 70% batch to see what its like.

I made a boule from each hydration. Small regular crumb, like white bread. That has me a bit concerned. Gluten developed nicely and the dough proofed properly. I wasn't necessarily looking for a Tartine Bakery-type crumb, but a little irregularity would have been nice.