Caputo & KASL Pie

[pftaylor]

I decided to try a 50/50 mixture of Caputo 00 flour and KASL flour over the weekend using the following recipe:

5 Cups flour
2 T EVOO
1.5 T Sicilian sea salt
1 3/4 Cups water
1.5 T IDY
2 T Vanilla malt
Produced 3 - 14.1oz dough balls. 24 hour rise in refrigerator

[pftaylor]

Sorry for the blurry picture. But you can still make out the foldability of the slice:

[canadave]

Looks delicious   Taste?

[canadave]

Oh, one other question...is that capital "T" in the recipe teaspoons, or tablespoons?  I've always assumed capital "T" is tablespoons, and small "t" is teaspoons.

[pftaylor]

T = Tablespoon.

Taste was okay overall. I remain disappointed.

Crust was an 8 out of 10. It had great texture, crunch and foldability. Not quite as airy as I would like but I want to try a 5 hour counter rise next to gauge the impact. The Caputo flour has a distinctly different taste than KASL. It is much more delicate whereas the KASL is a bit like chewing shoe leather at times. So the combination is a happy medium.

Sauce was about a 7 out of 10. I used Cento Marzano peeled tomatoes. It left a bit too much acid aftertaste for our palettes.

Cheese was 0 out of 10 due to it being F & A brand. I've tasted cardboard that had better heritage than F & A whole milk mozzarella. I ended up using only dry spices instead of combining with some fresh basil. I knew there was no sense in wasting my basil plant on F & A cheese.

[Steve]

I decided to try a 50/50 mixture of Caputo 00 flour and KASL flour over the weekend using the following recipe:

5 Cups flour
2 T EVOO
1.5 T Sicilian sea salt
1 3/4 Cups water
1.5 T IDY
2 T Vanilla malt
24 hour rise in refrigerator

1.5 tablespoons of yeast is a LOT of yeast! You should try again and use 1.5 teaspoons.

[pftaylor]

Steve,
Thanks for the tip. Out of curiosity, what would the reduction in yeast accomplish?

[Steve]

Less yeasty taste. Less rise.

[canadave]

Wow....1.5 tablespoons.  I wasn't sure I'd read it right, which is why I asked for the clarification on the "T".  Steve's right--1.5 tablespoons is a LOT of yeast!   Most recipes usually call for about a teaspoon.

Interestingly, though, the pictures don't seem to reflect all that much of a rise.  As Steve pointed out, that much yeast should result in more of a dough rise, but I don't see evidence of it?    Strange!

[DKM]

I'll also chime in and say reduce the yeast, it will improve the flavor.

DKM