GM Neapolitan Flour

[RHawthorne]

My new toy arrived yesterday, a 50 pound bag of Gold Medal Neapolitan flour. I somehow screwed up and thought I was getting free shipping and I ended up paying over $60 for this. Oh well, I guess it must’ve been my mistake. The ingredients list nothing but wheat flour. A protein continent of 12% is specified by the company. I’m doing my first experimental dough with it as per my usual routine with any flour: 60% hydration, 2.3% sea salt, 0.2% ADY. I did my standard pseudo-autolyse method, where and I mix the flour, water, and yeast, after letting the yeast bloom in the water for a few minutes, and then kneaded for five minutes and then let it sit for one hour. I then added the salt and kneaded for another five minutes. I will now let it sit at room temp for eight hours and then ball it up for a couple of days of cold fermentation. Does anybody else here have any experience with this flour or any input? I have high hopes for this one.

[02ebz06]

If it was from Amazon, they build to shipping cost into price of the item, then offer free shipping.
You know darn well they won't ship 50#'s at their cost.

[9slicePie]

If it was from Amazon, they build to shipping cost into price of the item, then offer free shipping.

I can see that.   Nothing's free in this society.

[Quebert]

If it was from Amazon, they build to shipping cost into price of the item, then offer free shipping.
You know darn well they won't ship 50#'s at their cost.

I think it has a lot to do with what the item is too. I worked at one of their warehouses and we shipped out an insane number of 50# tubs of cat litter.  I looked up the price and it was the same as Petco. Amazon marks up their flour crazy though. Their mark up to the flour alone's more than the cat litter costs shipped. I don't understand, maybe it's because they ship probably 10,000 tubs of cat litter for every 1 50# bag of flour.

[Jersey Pie Boy]

There's quite a few of my experiences with it on Diary of a Pie Boy thread, and I'm happy to answer any questions. Though admittedly am no expert

[RHawthorne]

If it was from Amazon, they build to shipping cost into price of the item, then offer free shipping.
You know darn well they won't ship 50#'s at their cost.

No, it was from a website called foodservicedirect.com. I had never bought anything from them before, and I'm pretty sure I just didn't look closely enough at the real price of the order, as much as I'd like to blame them.

[RHawthorne]

There's quite a few of my experiences with it on Diary of a Pie Boy thread, and I'm happy to answer any questions. Though admittedly am no expert

Did you have any particular style of pizza you were aiming for when using this flour? Did you ever settle on a hydration rate or fermentation regimen, or anything like that? I'm going to find this stuff out for myself, of course, but I've never heard anybody else talk about this product, so I'm curious. Naturally, the best time to ask these sorts of questions was probably before I pulled the trigger and bought, but...

[Jersey Pie Boy]

I find it works well for me anywhere from 64 to 70HR . Fermentation holds very well, long or short, RT or CF.  I often use it in flour blends mixed with AT or a bread flour. I think it's a great flour, though I've lost my source for it and will be using other brands for 00.