A work colleague recently bought a 25kg bag of "Caputo Red" (which I assume to be the above) from an Italian food importer, and was kind enough to give me 5 kilos of it.
So... I made the dough as I usually do, pretty much as per the FB recipe, expecting maybe a slight difference in taste [from the Allinson Strong White Bread Flour] but not much else.
I could not believe the difference in workability, elasticity and evenness compared with the usual stuff. For the first time ever I was able to stretch out a perfectly circular base! Also, there were no accidents or rejects, which for me was unprecedented.
Once cooked, I noticed that the texture was also much softer than normal.
I couldn't really say that it tasted much different, but if you're struggling to get consistent results with regular bread flour then maybe this is the secret.
So... I made the dough as I usually do, pretty much as per the FB recipe, expecting maybe a slight difference in taste [from the Allinson Strong White Bread Flour] but not much else.
I could not believe the difference in workability, elasticity and evenness compared with the usual stuff. For the first time ever I was able to stretch out a perfectly circular base! Also, there were no accidents or rejects, which for me was unprecedented.
Once cooked, I noticed that the texture was also much softer than normal.
I couldn't really say that it tasted much different, but if you're struggling to get consistent results with regular bread flour then maybe this is the secret.
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