Author Topic: Flour Blending  (Read 665 times)

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Offline vincentoc13

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Flour Blending
« on: June 30, 2013, 07:59:17 PM »
What kind of results can I expect to have by mixing a 50/50 blend of Caputo 00 (red bag) and KABF?  I have a WFO and would like to experiment, does anyone have any experience with this blend or something close to it?

Thanks,

Vince


Offline mkevenson

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Re: Flour Blending
« Reply #1 on: June 30, 2013, 09:02:47 PM »
Vince, I frequently mix those two flowers. My current dough balls in the fridge are 30/70 Caputo/KABF. Last week it was 65% Caputo, 35% KABF. Looking over my notes from previous recipes I find 55 KABF/45% Caputo, 70 c/30 k, 60 C/40K, and yes a 50/50.


I also use both by themselves.
To me the addition of the Caputo 00 Pizzeria flour adds a certain smoothness / softness to the texture.


I generally bake at about 650f and do not have a WFO so can't comment of the combo in a WFO at higher temps.


Mark
"Gettin' better all the time" Beatles

Offline mitchjg

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Re: Flour Blending
« Reply #2 on: June 30, 2013, 09:14:35 PM »
I often do the same as what Mark described.  KABF is a malted flour (will brown at lower heats) and Caputo 00 is unmated (needs higher heats to brown properly).

So, if you were just cooking with 00, you might have your oven at 800, 850 or even over 900 on the floor.  But, if you tried that with KABF, it would burn too fasts.

So, if you mix in KABF, I would suggest you keep the floor temperature down at 750 or below. 

- Mitch

Offline Chaze215

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Re: Flour Blending
« Reply #3 on: June 30, 2013, 09:26:21 PM »
I'm curious about blending flours as well. Taking Caputo 00 blended with BF or such, is the resulting pie what some call a Neo-neapolitan? Or maybe Neo-NY? I'm thinking a bake time with blended flours,  in a wfo @ 650-700,  would be sub 4 minutes?
Chaz

Offline vincentoc13

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Re: Flour Blending
« Reply #4 on: June 30, 2013, 11:57:13 PM »
Thanks guys, I'm looking to do a Neo-NY style for next weekend  and want to try something different.  I've never tried to blend flours so it will be interesting to see results.

Mitch, I think I'm gonna try to keep it between 650 to 700.