Author Topic: help with new dough batch  (Read 437 times)

0 Members and 1 Guest are viewing this topic.

Offline tristanbul

  • Registered User
  • Posts: 6
help with new dough batch
« on: February 26, 2013, 09:16:36 AM »
Hi, im mixing a new batch of dough today. Upon recomendation from one of the helpful members of this site. I picked up some KAF bread flour. I have a couple other flours, supermarket AP, KAF italian style, and caputo 00. Should I use 100% bread flour or a mix of any of the above? Im cooking in my home oven at 500-550 on a stone. Im sorry for my ignorance on the subject. I would appreciate any help.

Thank you,
Tristan


Offline TXCraig1

  • Registered User
  • Posts: 10626
  • Location: Houston, TX
Re: help with new dough batch
« Reply #1 on: February 26, 2013, 09:41:14 AM »
If it was me, for baking at 500-550 and given the flour you have on hand, I'd use 100% KABF.
I love pigs. They convert vegetables into bacon.

Offline tristanbul

  • Registered User
  • Posts: 6
Re: help with new dough batch
« Reply #2 on: February 26, 2013, 09:50:15 AM »
Thanks a million again craig. You guys are really great. I stalked this board for a whilr before actually joining and you guys have been nothing but gracious and helpful even with a newbie like me and my dumb questions.