Author Topic: Review: Central Milling Type 00 "Normal" Flour  (Read 8039 times)

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Offline dellavecchia

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Review: Central Milling Type 00 "Normal" Flour
« on: April 03, 2011, 04:08:02 PM »
I was interested to find out if there was an American equivalent to Caputo 00 Pizzeria flour after an exchange with scott r in another thread. Some really great flour is coming out of Central Milling, with a massive list of blends to fit just about any baking need. They recently introduced a 00 “normal” and “reinforced” that is meant specifically for high heat cooking.  On asking Nicky Giusto, owner of CM, about the product:

The normal is 11.5% [protein] and the reinforced is 13.5%. The normal is the best choice if you’re used to the Caputo. It’s not exactly the same ... It’s designed to be a little different than the Caputo product.

I ordered a bag. Unfortunately it cost nearly $90 including shipping – it only comes in 50lb bags. This is obviously a product for commercial operations and not the home baker.

I did a 61% hydration test alongside CP with the exact same workflow. The CM was noticeably yellow compared to the pale white of the CP. And it became very obvious from the outset that this flour was much less extensible than the CP at the same hydration. It was almost stubborn to get the dough stretched – unlike the laid back CP, which nearly stretches itself. This was probably due to the absorption rate being different from product to product, and the protein quality in the CM.

The second test, as outlined below, I did at 64%, which I feel was better suited to the CM. I have been doing “short” mixes lately for Neapolitan pies, according to Suas, and then doing a few folds. The dough felt more extensible and supple.

During the stretch, the CM was again a bit stubborn to stretch, but not as much as before. I think this flour could handle 68% or more. It baked nearly identical to CP as can be seen in the pics.

The finished product was a tad more chewy than CP, as well as being a bit more dense (that could be my problem though). Taste-wise, CP has a slight, slight edge as the CM had the “flavor” of American flour.  But side by side I would say they taste so similar that the average person could not tell the difference.

So overall pros:

Performs flawlessly at WFO temps (900 degrees).
Very strong in the extensibility department.
Has a taste that is extremely similar to CP.
Costs less than CP at $26 a bag direct from CM.

Cons:

It a tad chewy compared to CP (I think this can be be overcome)
It is only sold in commercial sizes.
It is expensive to ship if you live on the east coast

I would think if you are a commercial operator and your distributer can get this flour for you, it might be more economical than CP and perform nearly the same. There is also something to be said about using American flour – less carbon footprint.

If there is a test someone would like me to do with this flour, please let me know.

Formula used for this test:

Total Formula:
Flour (100%):
Water (64%):
Salt (2.2%):
CY (.05%):
Total (166.25%):
Single Ball:

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
CY:
Preferment:
Total:

659.37 g  |  23.26 oz | 1.45 lbs
422 g  |  14.89 oz | 0.93 lbs
14.51 g | 0.51 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
0.33 g | 0.01 oz | 0 lbs |
1096.2 g | 38.67 oz | 2.42 lbs | TF = N/A
274.05 g | 9.67 oz | 0.6 lbs
 
 
16.48 g | 0.58 oz | 0.04 lbs
16.48 g | 0.58 oz | 0.04 lbs
32.97 g | 1.16 oz | 0.07 lbs

 
642.88 g | 22.68 oz | 1.42 lbs
405.51 g | 14.3 oz | 0.89 lbs
14.51 g | 0.51 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
0.33 g | 0.01 oz | 0 lbs |
32.97 g | 1.16 oz | 0.07 lbs
1096.2 g | 38.67 oz | 2.42 lbs  | TF = N/A

Mix: Short mix
Dough Temp: 75 degrees
First fermentation: 24 hours (with 2 folds) at 65 degrees
Divide: Balled, 270 grams
Final Proof: 6 hours at 65 degrees

John
« Last Edit: April 03, 2011, 04:12:03 PM by dellavecchia »


Offline BrickStoneOven

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #1 on: April 03, 2011, 04:58:32 PM »
Damn John they all look amazing. I want to reach through my computer screen and grab one. Did he say what % the absorption rate was and the W rating?
« Last Edit: April 03, 2011, 05:04:16 PM by BrickStoneOven »

Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #2 on: April 03, 2011, 05:11:35 PM »
Damn John they all look amazing. I want to reach through my computer screen and grab one. Did he say what % the absorption rate was and the W rating?

Thanks David - No, he did not elaborate at all. He seemed intent on not being too specific on the blend. I am sure if pressed he would give out the numbers, though.

John

Offline pizzablogger

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #3 on: April 03, 2011, 05:12:17 PM »
Love the marinara!

Great looking round of pizzas.....great job John.

Ship some down here please! --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #4 on: April 03, 2011, 05:17:11 PM »
Love the marinara!

Kelly - That was my pie, and man was it good. So simple and satisfying.

John

parallei

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #5 on: April 03, 2011, 05:30:52 PM »
Nice pies John and thanks for the report on the flours.  $90, ouch!  I want your Bianca for supper....

Offline TXCraig1

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #6 on: April 03, 2011, 07:06:33 PM »
Absolutely beautiful John! That Bianca is flat out gorgeous. I thought the pies I made today looked good until I saw these.

CL
Pizza is not bread.

Offline JConk007

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #7 on: April 03, 2011, 07:22:07 PM »
A-MAZ-ING!! my goal to come anywhere close to those babies John! I would like to see a straight up CM flour %65-68% as I do not use a preferment. Thanks
John
« Last Edit: April 03, 2011, 07:25:08 PM by JConk007 »
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #8 on: April 04, 2011, 10:03:25 AM »
A-MAZ-ING!! my goal to come anywhere close to those babies John! I would like to see a straight up CM flour %65-68% as I do not use a preferment. Thanks
John

Will do John. I will give it a try next weekend. Do you want me to use a specific amount of yeast/length of time for room ferment?

John

Offline TXCraig1

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #9 on: April 04, 2011, 10:07:36 AM »
John,

What cheese did you use on those pies?

CL
Pizza is not bread.


Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #10 on: April 04, 2011, 10:10:19 AM »
John,

What cheese did you use on those pies?

CL

Craig - Calabro made in CT.

John

Offline Tscarborough

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #11 on: April 04, 2011, 10:57:50 PM »
Very nice pizzas!

Offline ponzu

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #12 on: April 05, 2011, 01:50:29 AM »
Dela-Vee.

Those are perfect.

What really stands out about your pies, to me, is the impeccable sense of visual composition.

Your pies look like they are absolutely delicious, but the form transcends that.  They are imposssibly balanced with a true sense of spontaneity. the basil looks like fallen leaves in a forest, random and precise simultaniously.  Truly the work of an artist.  A feast for the eyes.

Bravo

AZ

Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #13 on: April 05, 2011, 12:04:52 PM »
Dela-Vee.

Those are perfect.

What really stands out about your pies, to me, is the impeccable sense of visual composition.

Your pies look like they are absolutely delicious, but the form transcends that.  They are imposssibly balanced with a true sense of spontaneity. the basil looks like fallen leaves in a forest, random and precise simultaniously.  Truly the work of an artist.  A feast for the eyes.

Bravo

AZ

AZ - That is such a nice compliment! Thank you.

John

Offline JConk007

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #14 on: April 05, 2011, 12:26:26 PM »
John don't go crazy whatever you usually do is fine by me. I usually do 24 - 28 hrs rise 3-4 room then fridge 6-8 hrs then balance at room temp.
Just a brief description of  your recipe and process  would be very helpful
thanks John!
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline chickenparm

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #15 on: April 05, 2011, 12:33:59 PM »
Wow,Nice Job!

Good to see there are other alternatives out there.
 :)
-Bill

Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #16 on: August 05, 2011, 08:43:18 PM »
I am finishing off this bag. This flour is really odd - it has a heaviness that Caputo does not, and I need to up the hydration by 2-3% to get the same extensibility. I guess the flour is just very "American" in it's composition which makes it less soft. Or it could be that I just have not handled it correctly. Below is a Keste dough with CY. The filetti has the first piennolo tomatoes from the garden this year.

John

Offline chickenparm

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #17 on: August 05, 2011, 09:16:44 PM »
Just wanted to add,those new pies look superb.Even if you were not truly happy with the flour,your skills sure make up for any short comings.
 :)
-Bill

Offline dellavecchia

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #18 on: August 06, 2011, 07:52:54 AM »
Just wanted to add,those new pies look superb.Even if you were not truly happy with the flour,your skills sure make up for any short comings.
 :)

Thanks Bill!

John

Offline R2-Bayou

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Re: Review: Central Milling Type 00 "Normal" Flour
« Reply #19 on: June 07, 2012, 02:47:49 PM »
These pies look awesome.. I just ordered a bag through a local wholesaler for $36!
"Wretched excess is just barely enough."


 

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