I know there’s been some discussion on this, but I’m hoping to get some clarification. I have read that the vast majority of NY and NJ pizza shops use bromated flour. Is this still the case?
Also, would the trace/minimal amount of bromate in the final baked dough be cause for concern? I suspect no, just like the nitrates used in charcuterie can harm you in large amounts, as can salt for that matter.
Lastly, if you prep 2 batches of dough using the same flour/water/salt/starter/yeast amounts, use the same kneading technique and cold rise duration - the only difference being bromated flour in one batch vs unbromated in the other – is there a noticeable diff in the final product in terms of flavor, crumb, texture, etc.?
I’ve been using KA special (12.7%) and 00 flour for higher temp bakes in a Sage countertop oven. Thinking of trying all trumps high gluten (14.2%) for longer cold rise and to see/taste any difference, but the RD in my area (Boston) sells only bromated.
Thoughts are welcomed, please.
Thanks.
Mike