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Author Topic: P&H “Oak” AP flour untreated  (Read 222 times)

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Offline Teteaulevain

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P&H “Oak” AP flour untreated
« on: May 24, 2021, 12:42:29 PM »
Hello,

Anyone currently using P&H “Oak” AP untreated flour?  Has a great reputation but I had not used this flour for several years.  After ordering some from my distributor first thing I noticed was the packaging had changed.  No longer labelled as “Oak” but same product code 64956.  Upon testing in pizza dough and bread, became clear it was not the same flour I remembered in terms of fermentation tolerance.  Weakened toward the end of bulk/ proof and oven kick for bread was poor.  Protein from my recollection was 11.8%.  Milled at the P&H mill on Oak St. in Montréal.

Any insight would be appreciated!
Thanks,
Simon
St. Marys, Ontario, Canada

Offline amolapizza

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Re: P&H “Oak” AP flour untreated
« Reply #1 on: June 06, 2021, 10:47:52 AM »
It might be a case of the flour being too old or having been badly stored.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline Teteaulevain

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  • Posts: 3
  • Location: Ontario, Canada
  • I Love Pizza!
Re: P&H “Oak” AP flour untreated
« Reply #2 on: June 06, 2021, 11:03:03 AM »
It might be a case of the flour being too old or having been badly stored.

Hey there, thanks for your insight!  The flour lot is not old, milled in Feb 2021.  I recently procured the specs from the Miller on the flour lot.  The protein is 13.5%, ash .51 based on 13.3% moisture.  Approx falling number is in the 360s so excess enzyme activity shouldn’t be an issue.  I’m suspecting poor quality protein or fermentation tolerance.  Could also be excess starch damage damage due to excessively hard grain, short tempering time and rough milling practices.  I’m attaching the farinograph that the Miller sent me.

Interestingly, this flour performs great in a laminated dough process for croissant but poorly in any long fermented sourdough bread process:  absorbs less water than expected, dough gets stickier during bulk (leaking water) and has poor oven spring.

Thoughts?
Thanks,
Simon

Offline amolapizza

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Re: P&H “Oak” AP flour untreated
« Reply #3 on: June 07, 2021, 01:02:15 PM »
Sorry, I'm not such an expert on flours.  I just thought that it might be helpful throwing the thought out there.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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