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Author Topic: '00' flour general bread making temperature and time  (Read 280 times)

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Offline bronxtrader

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'00' flour general bread making temperature and time
« on: July 27, 2019, 03:39:14 PM »
Hi All. I have just started using '00' flour for pizza making and I am getting used to it for making simple bread loaves, etc... I am having trouble getting the crust browned and I think It may have to do with my cooking temp and time but not sure. Also, the crust was not only a little pale but a bit chewy. I understand that 00 needs to be cooked at a higher temp than standard  American ap for example, but any guidance based on my info below would be extremely helpful (below cooked in a home gas oven):

500 grams 00 (250 grams Sellezione Casillo Pizza flour and 250 grams Sellezione AP flour)
60% hydration
1% dry active yeast
1.5% salt
1%sugar
.25% diastatic malt powder (lintner of 60)
1% olive oil

Dough mixed in a Kitchen aid mixer until smooth, balled into round rolls and let to proof for 1 hour before spending 35 minutes in a 375 degree oven on a pizza screen.

Any help appreciated. Thanks!

Offline Pete-zza

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Re: '00' flour general bread making temperature and time
« Reply #1 on: July 27, 2019, 08:31:32 PM »
Paul,

Can you tell us which two flours you used from Selezione as shown at their website at https://www.selezionecasillo.com/en/prodotti/for-professional-use.html? If those flours are not malted then it is possible that you are not using enough diastatic malt. For example, US flour millers like General Mills use about 0.10-0.20% diastatic malt in their basic white flours. But the diastatic malt may have a degree Lintner value of over 100 and possibly even much higher.

Also, since you are making what is called an emergency dough, you may want to take a look at some of Tom Lehmann's posts on that subject. Since he has posted several times on that topic, I suggest that you go to the search page at https://www.pizzamaking.com/forum/index.php?action=search and do a search using the terms "emergency dough Lehmann" (without the quotes) and use The Dough Doctor as user. I do not think that the bake temperature and time are the main cause of the result you have gotten. However, as you have discovered, 00 flours do not do well in a standard home oven. You may still get an edible pizza but not comparable to one baked in a very high temperature oven. It would also help to know how many dough balls you made, and their weights if available, and the size of the pizzas you made using the recipe you posted. This is to be sure that the thickness factor (aka dough loading factor) is of the right value for a home oven bake.

In the context of the above discussion, you may also find these articles by Tom of interest:

https://www.pizzatoday.com/departments/in-the-kitchen/emergency-dough/, and

https://www.pmq.com/emergency-dough-tom-lehmann-explains-how-to-deal-with-blown-pizza-dough/

And you may also find this video featuring Tom of interest:



To the above, I would add that I also think that you are using a salt level that is a bit on the low side. I would go with something between 1.75-2%. Also, you indicated that you are using active dry yeast. Did you pre-hydrate that form of yeast using a small amount of the formula water before adding it to the rest of the formula water? And did you take the temperature of the rest of the formula water and also the temperature of the finished dough? As for the sugar, at 1% there may be no need to reduce it further (as Tom usually suggests when converting a given recipe to an emergency dough version). Also, at some point, you might increase the amount of oil by a percent or so to yield a more tender crust and crumb. The idea to use oil in a Neapolitan style dough to be baked in other than a high temperature oven came from a member pizzanapoletana who is an expert on the Neapolitan style dough. His suggestion on the oil is discussed at Reply 12 at:

https://www.pizzamaking.com/forum/index.php?topic=861.msg8702#msg8702

On a related matter, you may want to take a look at the Neapolitan emergency dough recipes as set forth in the listing at:

https://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576

I suspect that Tom will at some point respond to your earlier post that is similar to the one you posted in this thread. Even though Tom is retired, he still does consulting work and authors articles for major pizza magazines. But he usually catches up on posts directed to him at some point.

Peter


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