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Author Topic: Flour - Central Milling: Organic High Mountain VS 00 Reinforced  (Read 257 times)

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Offline tstaub91

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  • Location: Knoxville, TN
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Hey all,

Wanted to see if anyone here has has experience with both flours and what the difference is?  Looking for a NY Style dough.  I know Tony G recommends 00 with reinforced protein (and I know he works with Central Milling), and this had no additives like Tony's home oven blend.

https://centralmilling.com/product/organic-type-00-reinforced/

https://centralmilling.com/product/high-protein-bread-flour-organic-high-mountain/

Thanks for any feedback! 

Online Pizza_Not_War

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Re: Flour - Central Milling: Organic High Mountain VS 00 Reinforced
« Reply #1 on: March 15, 2022, 06:24:25 PM »
I use them both. Both make great pizza and bread. For NY style in a 500-600F oven either works for me. I add diastatic malt to help with browning. They are similar protein content. My suggestion would be to try both. In my case I gravitate towards the High Mountain simply because it's in a 25lb bag which is easier to deal with.

They both work well with long ferments.

Offline tstaub91

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  • Posts: 37
  • Location: Knoxville, TN
  • I Love Pizza!
Re: Flour - Central Milling: Organic High Mountain VS 00 Reinforced
« Reply #2 on: March 15, 2022, 10:52:56 PM »
I use them both. Both make great pizza and bread. For NY style in a 500-600F oven either works for me. I add diastatic malt to help with browning. They are similar protein content. My suggestion would be to try both. In my case I gravitate towards the High Mountain simply because it's in a 25lb bag which is easier to deal with.

They both work well with long ferments.

Thanks!
And the makeup of the two sound very similar. And the reason I went OHM is because of the 25 bag lol. Sound like unless there's a big difference I'll just stick where I'm at.

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