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flour question - Forno Bravo Forum: The Wood-Fired Oven Community

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  • flour question

    We just built our oven and I'm in search of a good flour for pizza and bread. We have on hand a good whole wheat flour and surprisingly a high gluten flour, (75 percent gluten!). We use this last flour VERY sparingly! I think I want a good all purpose unbleached flour, preferably organic.

    Any advice?
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