So much to learn and see! Your work is impressive and consistent.. especially those airholes
so airy and large. Very nice indeed.
So I sent a local bakery a question regarding W-value of flour (for the W320-W360 Tipo 1 flour) and they told me "W-value" is only used in Italy.
They said I should look for high protein wheat flours (+- 15%). They said its comparable.
Would you agree?
Thanks
EDIT: It isn't "Tipo 1" flour, but would Manitoba flour tipo 0 also work? For example the ones from Pivetti or Spadoni.
Yes Matthew, W-value is only used here in Italy, but i think that this value is senseless because every flour need to be understended and knowed. In really case is usefull, because here in italy exist some weak flours, but with an high % of protein .....i.e. W70 - protein 14%.
Anyway every flour with W 320-360 is perfect for Teglia Romana 48h.
I used for long time high % of manitoba flour. If you find a Manitoba with a good taste use it without problem. In my own opinion more flour is clean and the better it is to taste .......often added gluten, and other improvers make the flour more anonymous