Hey all, well, I said I would report back so here it is. This flour and I started out on the wrong foot, as I think I overfired my oven a bit for the first couple tests. I was aiming for 1 minute neapolitan bakes as it was my intention to use it for the style. Anyways things got a little to hot, or what i took away from it is that the flour wouldn't quite stand up to the heat, as it was charring too quickly. Part of that might have been my fault, with the excessive heat, but I also think that the flour was so fresh, it may have had something to do with it. The flour does make an incredibly smooth dough, much like what I experience with the all trumps ubub. This particular batch, I used 62% hydration,2.25% salt,5% varasano starter, and a 24 hour room temp rise, at about 65 degrees. I did indeed get the oven really hot tonight and was baking at about 1:15. Anyhow to say the least things turned out great, and I was very pleased with this batch. The dough had great handling characteristics and held up to the long fermentation very well. The finished crust, had good structure, a very good crisp, and great flavor. I am very happy with the results of tonights test and would recommend this flour to anyone with a fairly to very high heat source. I think it would, and will make an outstanding 3 minute or so NY/coal style. Here are the results, cento ROA's, genovese basil from our aerogarden, sicilian sea salt and olive oil, formaggio fresh mozz on 4, and mandara bufula on 2. Can you tell which 2? gosh I love that stuff. -marc
