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Author Topic: Method with this flour  (Read 174 times)

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Offline LaGaby

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  • Location: Buxton, UK
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Method with this flour
« on: June 06, 2022, 11:57:32 AM »
Hi everyone,

Type 0 and 00 soft wheat
W 390
P/L 0.60
Proteins 14%
Humidity <15.5

I'm interested in what you would do with this flour regarding fermentation time, hydration etc for an Neapolitan style with a nice airy crust.
I have tried it as a refresh flour after making a BIGA with slightly weaker flour (type 00 w340) and final hydration of 65%.
It was a nice pizza but always looking for improvement.
They are both Dellagiovanna flours

Thanks
« Last Edit: June 06, 2022, 12:00:37 PM by LaGaby »

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