Author Topic: 72 hours cold fermentation  (Read 6904 times)

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Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #80 on: December 24, 2010, 03:58:41 PM »
I went back to try and find out what white flour you are using. You are not using Caputo 00, correct?

John

no i am not, i am using bread flour


Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #81 on: December 24, 2010, 05:22:33 PM »
Guys,

Here is a short video for last pie.
watch carefully at the lower right at 9 second.



-Scott

Offline Jackie Tran

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Re: 72 hours cold fermentation
« Reply #82 on: December 24, 2010, 06:02:39 PM »
no i am not, i am using bread flour

What brand?  Is it bleached or bromated?

Offline jkuo010

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Re: 72 hours cold fermentation
« Reply #83 on: December 24, 2010, 11:48:17 PM »
What brand?  Is it bleached or bromated?


Protein 11.8 +/- 0.3%
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid).


 

pizzapan