I recently received a sample of Bay State Milling's Contadino 00 Flour. This flour is milled in the States and, I believe, is meant to compete with the Italian 00 flours. From what I understand, it is not in full distribution yet and I'm not sure if it will be distributed in smaller quantities (like 5 lbs) on the retail level. I'm no Type 00 expert like some, but here are my impressions:
- In hand, the flour feels as finely milled as the two Italian 00 flours I've tried (Caputo and San Felice)
- The flour readily ad/absorbed the water I added. Much like Caputo. Maybe better.
- A hand mix, followed by a 2 min rest and about 3 min of hand kneading produced avery silky dough, once again like Caputo.
- The dough I made was 62% HR, 0.40% IDY, and 2.5% Salt. It was balled immediately and put in the fridge for 24 hrs, then brought to room temp for about 3.5 hrs.
- The finished dough handled fine. Very easy to open. The pie below was a 70 - 80 sec pie on the 2Stone. One of my better NP Pies actually....
I'd buy this flour for sure, if and when it should become readily available. I like the idea of the wheat staying on this continent!
Here is a link to the Contadino cut sheet (not much tech info I'm afraid):http://www.baystatemilling.com/Products/ProductInformation/Contadino.pdf