Author Topic: what kind of flour I need to use?  (Read 581 times)

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Offline air540g

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what kind of flour I need to use?
« on: February 10, 2014, 11:46:06 AM »
This time I use KASL flour.  I am not satisfied with my dough.

the dough is not elasticity and chewy.

I don't know how to explain my dough.  please see the pictures.

pic1, This is a toast bread. bite easily.  My dough bite  just like this.
pic2 This kind of dough is what I want, very elasticity and chewy.  ( a little exaggerated in picture)


pic4 This is my dough, KASL flour. 72-hour could fermentation. dough with many air bubbles but not elasticity. 
pic3 This is want i want.


 How to improve my dough?

What kind of flour to use can get the result of pic2 and pic3 ?






« Last Edit: February 11, 2014, 02:44:34 AM by air540g »


Offline norma427

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Re: what kind of flour I need to use?
« Reply #1 on: February 10, 2014, 05:23:49 PM »
fly,

What formulation are you using with KASL?

Norma
Always working and looking for new information!

Offline TomN

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Re: what kind of flour I need to use?
« Reply #2 on: February 13, 2014, 09:54:34 AM »
I have been very happy with Power Flour by Pendleton.  Some of the Pizzerias use Mondako for the lighter style dough. However, I can buy this flour at several places in my area for a reasonable price, so it is my flour of choice.


http://www.pfmills.com/power-flour-products-1.php
« Last Edit: February 13, 2014, 03:09:35 PM by TomN »


 

pizzapan