Author Topic: Malted flour question  (Read 1161 times)

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Offline Traditionalist

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Malted flour question
« on: March 08, 2012, 09:21:49 AM »
I have been working on dough recipe since November and have had Good success. I have use AP,Pendleton's bendko and now Caputo 00 pizzeria. I am going for a Neapolitan influenced pizza out of a wood fired oven. I am using a bulk cold fermentation of 24 hrs. I have better flavor in my crust than most  places I have tried but it's not there yet in my opinion.IWould like to know how much of an effect it would have to blend in some malted flour in my recipe? Here is what I'm doing now.

100% Caputo 00
65% water
3% kosher salt
.25% ADY


Offline TomN

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Re: Malted flour question
« Reply #1 on: March 09, 2012, 05:17:01 PM »
I do not want to take away from what your doing, but I just wanted to point out that Pendleton makes two other flours that are used the most in Pizzerias for dough making. The Pendleton POWER flour works best for a thick crust / Deep dish pizza and the Pendleton MONDAKO flour works best for a light / thin crust pizza. (The MONDAKO pulls back less when your pressing it our by hand.)

Perhaps a flour change might make the difference???? Worth a try.

http://www.pizzamaking.com/forum/index.php/topic,17415.0.html

http://www.costco.com/Common/Search.aspx?Browse=1&whse=BD_767&topnav=bdoff&search=Pendleton&N=0&Ntt=Pendleton&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US

« Last Edit: March 09, 2012, 05:18:38 PM by TomN »

Offline Traditionalist

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Re: Malted flour question
« Reply #2 on: March 09, 2012, 08:51:35 PM »
Thanks will try.


 

pizzapan