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Author Topic: Dough comes out very flexible, stretchy and thin  (Read 934 times)

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Offline illuvatar

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Re: Dough comes out very flexible, stretchy and thin
« Reply #20 on: May 08, 2021, 05:30:38 AM »
As far as I understand it, the different Caputo flours have different uses in fermentation time because of the W values.
The Caputo Pizzeria (blue) flour has a W value of 260/270, making it best for shorter fermentation time <=24hours.
The Caputo Cuoco (red) flour has a W value 300/320, making it best for longer fermentation time >24 hours.

The Caputo Nuvola (pink) flour is somewhere in between that with a W value of 280. The shop where I bought the Nuvola said it was best fitted for longer fermentation times of at least 24 hours.

Next time, I'll be trying the Caputo blue flour with a shorter ferment time.

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