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Author Topic: AP or BF  (Read 190 times)

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Offline mrmafix

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  • Location: Los Angeles
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AP or BF
« on: November 06, 2018, 01:39:19 PM »
Hi there,

I am using a recipe that calls for 72-75% HY, 2% spelt, .10% IDY (12-16 HR Poolish at RT), 2% Barley Malt Syrup, and 2% Salt.  I have seen people use bread flour and AP for this recipe, but was wondering what the differences might be.  I am going to make a large batch this weekend and can't make up my mind.  The pizzas will be baked at 515-575 F for roughly 8 minutes.  Thank you! 

Offline Gene in Acadiana

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  • Location: South Louisiana
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Re: AP or BF
« Reply #1 on: November 06, 2018, 04:37:17 PM »
I personally would stay away from 100% AP flour in pizza dough. Maybe try 50/50 or two small batches of each. That's probably the best way to compare. The hydration rate seems high. What type of pizza are you trying to make?

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