Author Topic: Did my Caputo 25kg Die on me?!  (Read 854 times)

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Offline Neopolitan

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Did my Caputo 25kg Die on me?!
« on: June 17, 2015, 11:34:20 PM »
I was Getting good results dispite my bad oven with Caputo Pizzeria that I bought this winter.

But my latest make wich looked promising "airy" turend out very dissapointing.

I Did use it after Tour days at room temp. I know tree days is premium, the next day is less.
But this dough was deflated and fell apart upon touch, I could not pick it up with out tearing it.

Maybe it is overdated? Or is it the higer temp plus the long fermentation?


Offline TXCraig1

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Re: Did my Caputo 25kg Die on me?!
« Reply #1 on: June 17, 2015, 11:40:35 PM »
I've used Caputo Pizzeria stored (in a freezer) for two years with no change in performance.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Neopolitan

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Re: Did my Caputo 25kg Die on me?!
« Reply #2 on: June 18, 2015, 01:22:53 PM »
I Will give it Another go,

I Did keep it on A mild room temp in a closet with a linen towel over the top of the package.

I got the advice of a linen cover from a prof pizza and Barra maker.

Offline dineomite

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Re: Did my Caputo 25kg Die on me?!
« Reply #3 on: June 22, 2015, 08:52:53 PM »
Friend, I think it's a result of overfermentation. I've got Caputo from last summer that is performing just fine.

Offline Jackie Tran

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Re: Did my Caputo 25kg Die on me?!
« Reply #4 on: June 23, 2015, 01:38:21 AM »
I've used Caputo Pizzeria stored (in a freezer) for two years with no change in performance.

How do you store it? In freezer ziplock bags?

Offline Neopolitan

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Re: Did my Caputo 25kg Die on me?!
« Reply #5 on: June 24, 2015, 06:58:14 PM »
Friend, I think it's a result of overfermentation. I've got Caputo from last summer that is performing just fine.

Overfermentation of the dough batch or the stored flower ???


Offline dineomite

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Re: Did my Caputo 25kg Die on me?!
« Reply #6 on: June 25, 2015, 11:06:14 PM »
 Sorry for the confusion. The dough batch.

Offline David Esq.

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Re: Did my Caputo 25kg Die on me?!
« Reply #7 on: June 26, 2015, 07:45:44 AM »
I can't see how refined flour can die. It isn't alive. If it is white, soft and doesn't smell off, it isn't the problem.

Offline Neopolitan

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Re: Did my Caputo 25kg Die on me?!
« Reply #8 on: June 27, 2015, 12:11:30 AM »
I can't see how refined flour can die. It isn't alive. If it is white, soft and doesn't smell off, it isn't the problem.

How would a "off" flour smell?
It does smell a bit like my sd culture!

Are You sure it isn't alive? Since living entities like bugs, bacteria and not to forget us! Can live from it.

But You brought up a good point .Italian Slowfood people I know brought up the fact that Caputo is Big and a powerfull business that might have lost the goal of producing the most healthy product for its customers. (I refrain from eating stuff that is processed or refined)
Maybe my next time I will try one of their small family run miller flours again!


Offline David Esq.

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Re: Did my Caputo 25kg Die on me?!
« Reply #9 on: June 27, 2015, 06:22:04 AM »
There is no more highly refined flour than 00 flour, is there?

Offline Korinthos

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Re: Did my Caputo 25kg Die on me?!
« Reply #10 on: July 11, 2015, 03:54:08 AM »
How long have you fermented the dough? Are you using sourdough or yeast? If  you have overfermented the dough with sd then your flour's gluten has been consumed. It will tear and rip.
« Last Edit: July 11, 2015, 04:00:30 AM by Korinthos »

Offline Neopolitan

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Re: Did my Caputo 25kg Die on me?!
« Reply #11 on: July 23, 2015, 12:19:16 PM »
I am not in Amsterdam at the moment But in Greece,

It is a little bit hotter for my SD here 8)

I have learned a lot from my baker friend visiting for two weeks!

He is a SD fanatic.

I'm planning to rebuilt my cob oven here, If so I will inform on the progress.

Case