Author Topic: Blackstone and Caputo, can you suggest a recipe?  (Read 692 times)

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Offline moose13

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Blackstone and Caputo, can you suggest a recipe?
« on: June 03, 2014, 07:12:28 PM »
My Blackstone came in last week.
Made a couple pizzas with bread flour, turned out pretty good!
Today my Caputo flour arrived and i am chomping at the bit to experiment.
Where to start? Will you guys suggest a good dough recipe as i have never used this flour.
Thanks! I will be sure to post the results.


Offline mkevenson

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #1 on: June 03, 2014, 07:51:51 PM »
Is there a reason that you would not add water, salt and yeast to the flour and there you have it. In my limited experience I have found that the Caputo 00 Pizzeria needs a bit less water that high gluten flour. I keep everything else the same, but again I am no expert. I am not sure how your flour compares with the Pizzeria?

Mark
"Gettin' better all the time" Beatles

Offline moose13

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #2 on: June 03, 2014, 08:30:08 PM »
I found a recipe on forno bravo and went with it.
Man it was sticky! Measured by weight, and is rising right now.
Hopefully i can get used to working with this dough. Excited to bake tomorrow.

Offline dylandylan

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #3 on: June 04, 2014, 01:57:13 AM »
Good luck.   My last pies with Caputo (using sourdough starter) were  240g balls, 62-63% hydration, 1.6% starter, 2.75% salt.  Usually a 48 hr ferment, 24 bulk, 24 ball.   Have to adjust the starter amount based on temperature and activity.


Offline sub

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #4 on: June 04, 2014, 06:55:52 AM »
Hi,

1550g Caputo
1L water
50g salt
0.7g fresh yeast
18h in bulk 6h in ball @ 65-68F

Offline moose13

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #5 on: June 04, 2014, 09:54:54 PM »
Damn!
Love this stuff. Here is what i used

500gr Molino Caputo Tipo 00 flour
325 gr water (65% hydration)
10 gr salt
3 gr dry active yeast

For first try i think it was excellent!

Offline moose13

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #6 on: June 07, 2014, 11:19:04 PM »
same dough

Offline elpipetuanis

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #7 on: June 08, 2014, 09:21:59 PM »
That sauce looks very tasty. What's the recipe?

Offline moose13

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #8 on: June 09, 2014, 08:21:23 PM »
Crushed whole canned tomatoes, i try to remove as much water as possible through a strainer.
Add a little salt and garlic. Very good!

Offline vandev

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Re: Blackstone and Caputo, can you suggest a recipe?
« Reply #9 on: June 10, 2014, 07:12:44 AM »
Pies look great...!  Yes.. getting rid of the water makes the tomatoes much sweeter and not bitter...

C.