Morgan, I'm pretty sure all your flours are unmalted. Unless you want to start looking for diastatic malt powder (are there any homebrewers in Finland?), you won't get good browning/good texture unless you ferment the dough for at least 3 days, with an appropriate level of yeast for the dough to only double before baking.
Out of the flours you've used, what's the highest protein level 00 flour? While I was discouraging you from using the 00 flour earlier, considering what you have at your disposal, I think pizzeria 00 is the best you can get- as long as it's high enough protein. It's definitely better than hiivaleipäjauho or type 0, which are both too coarsely milled for our purposes.
There might be some smaller brewing companies and hobbiest for sure. This new "pizza flour 0" from the last patch has 11.5gr protein, Dallari farina 00 which i also have has 10.2gr protein per 100gr.
Scott, where should i go from here ? I send email to Italy about the Antico Molino Caputo, but did not get any response yet.
Does it have to be malt powder ? I found Barley Malt Extract, but not sure will i found powder. If this extract is OK i will go and get it as fast i can!
Barley Malt Extract 400g
mallasuute Barley malt extract is made of Finnish barley. This is a product with a sweet and mild taste, a golden brown colour and a syrup-like texture.
You can both eat it as such and use it in baking in order to get better flavour and volume and appetizing crust. The dosage in dough is usually 0,5- 1 dl per 1 liter liquid.
If you need a stomach friendly constipation help you can try malt extract.
It is suitable for children as well. The dosage for adults is 1 tablespoonful of malt extract 3-4 times per day, for children 1 teaspoonful of malt extract 3-4 times per day and for babies 1 teaspoonful of malt extract twice a day added into breast milk or baby formula. The prepared mixture is to be used immediately. Barley malt extract 400g is available in the Finnish pharmacies.
