Flour - Central Milling: Organic High Mountain VS 00 Reinforced

[tstaub91]

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! 

[Pizza_Not_War]

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.

[tstaub91]

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.