Author Topic: question farine  (Read 733 times)

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Offline mando83

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question farine
« on: February 12, 2012, 02:45:05 AM »
Bonjour , quelles farine utilisé vous pour faire la pizza ?


Offline Meatballs

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Re: question farine
« Reply #1 on: February 16, 2012, 10:04:01 AM »
Qu'est-ce que vous êtes à pizza de style faisant, napolitaine, à New York?

Ron

Google Translate, don't blame me for an international incident.

Offline TXCraig1

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Re: question farine
« Reply #2 on: February 16, 2012, 04:33:14 PM »
Good all purpose flour will work for most any kind of pizza. For NY style, bread flour may be a better choice.

CL
Pizza is not bread.

Offline MaximusTG

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Re: question farine
« Reply #3 on: February 16, 2012, 04:44:14 PM »
I think what Mando83 said was:

Good day, which flour do you use to make pizza? But as in , what flour do you guys use to make pizza? Not "which flour does one use to make pizza?" :).

Offline Meatballs

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Re: question farine
« Reply #4 on: February 16, 2012, 05:47:51 PM »
That's the problem with computer translation, its only good for computers.  I take your interpretation as more precise.  Still, what kind of pizza?

I use high gluten flour for most everything pizza, I really rely on a 2 to 3 day cold (refrigerator) rest to develop the gluten.  I also use short mixing times, 5 minutes or less.  (do minutes exist in the metric system?)

Google translated to french:

C'est le problème avec la traduction par ordinateur, sa seule bonne pour les ordinateurs. Je prends votre interprétation plus précise. Pourtant, ce type de pizza?

Je utiliser de la farine riche en gluten pour la pizza la plupart de tout, j'ai vraiment compter sur une froide 2 à 3 jours (réfrigérateur) reste à développer le gluten. J'utilise aussi temps de mélange courts, à 5 minutes ou moins. (ne minutes existent dans le système métrique?)

Ron
« Last Edit: February 16, 2012, 05:56:03 PM by Meatballs »


 

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