I got a great deal on the red bag of Caputo 00 flour. I now have 20 pounds! I have been reading so many threads and hope I have understood the basic principles. I am not striving to achieve a certain type of crust--just something will elicit a response better than "well, I guess it's ok"
Please let me know if you agree with my basic recipe to use at high altitude:
5.68 oz Caputo 00 flour
3.25 oz 100 degree water 57%
5/8 tsp sea salt 2%
1/6 tsp IDY
dissolve IDY in water. Add salt then flour. Mix in Kitchenaid with paddle. Let rest 30 minutes. Use dough hook to knead 5 minutes then hand knead. Fold rotate, rest 15 minutes. knead 2-3 minutes.
Form into ball, put in zip lock and refrigerate for 48 hours. Warm up for 2 hours.
I have a standard home oven and a pizza stone. Should I put the stone on the floor of the oven then, turn on the broiler and raise the stone to the top for the final minute?
