All purpose flour in the WFO

[thezaman]

John beautiful pies do you know the w for this flour. The fact that in not malted probably gets it close to the European flour . I want to try it is it available nationsly

[thezaman]

 john found the cm flour. it is malted. what is your experience with it. do i need to ferment it longer to reduce the effect of adding malt?

[dellavecchia]

Hi Larry. The malted version will ferment faster, so adjust your yeast down slightly or retard your ferment if you want to work with the same time span. You should also note even the unmalted will ferment faster than Caputo due to the higher extraction rate - so plan accordingly. Same day doughs worked best for me.

John

[thezaman]

thanks john, in the past when i tried h/r flour the pizza seemed to get closer to caputo after 48 hours of cold ferment.my thinking was that the longer fermentation used up the extra residual sugar that malted barley added to the flour. would the non malted flour bake better at high temperatures than the malted because of the lower sugar in the flour,or am i looking it this the wrong way?

[dellavecchia]

thanks john, in the past when i tried h/r flour the pizza seemed to get closer to caputo after 48 hours of cold ferment.my thinking was that the longer fermentation used up the extra residual sugar that malted barley added to the flour. would the non malted flour bake better at high temperatures than the malted because of the lower sugar in the flour,or am i looking it this the wrong way?

I am not quite sure, but I think that fundamentally having basically powdered sugar in your dough is guaranteeing fermentation activity on a ramped up schedule, so more fermentation means more browning in the end product. I have never used a malted product in the WFO, but I know that Craig has and it has turned out fine.

In regards to this flour, you might get Marlon (bakeshack) to chime in because he is using the malted version with his bread making. He might have better insight.

John

[fornographer]

What is the primary benefit of using 00 flour again? 

I have just finished baking a couple of test pies (was practicing oven heat management) using the 365 all purpose flour from whole foods.  Visually, the pie puffed up and almost had the same leoparding as the caputo 00 doughs I have been using the past few weekends.  The crust was open and the texture of the crust was airy and very soft.  The flavor, though, was not as sweet as the caputo. 

Are we using the Caputo 00 flour just for the flavor?  I don't see any radical difference as far as texture or appearance between the relatively cheap 365 all purpose flour vs the Caputo flour.  Or maybe, I still am lacking in experience and skill that I haven't extracted the full potential out of the 00 flour. 

[dellavecchia]

What is the primary benefit of using 00 flour again?  

I have just finished baking a couple of test pies (was practicing oven heat management) using the 365 all purpose flour from whole foods.  Visually, the pie puffed up and almost had the same leoparding as the caputo 00 doughs I have been using the past few weekends.  The crust was open and the texture of the crust was airy and very soft.  The flavor, though, was not as sweet as the caputo.  

Are we using the Caputo 00 flour just for the flavor?  I don't see any radical difference as far as texture or appearance between the relatively cheap 365 all purpose flour vs the Caputo flour.  Or maybe, I still am lacking in experience and skill that I haven't extracted the full potential out of the 00 flour.  

I too notice the difference in the final flavor of Caputo dough as compared to others. I don't have any answers other than AP flours are blended with different flours than Caputo - gluten quality affects flavor. The CM speciality flours I have been using for this thread are very close in taste to Caputo though. I like the way you describe it as sweetness.

John