Nuvola flour?

[rwiegand]

Anyone using this flour? I'm going to order some today. What % hydration do you prefer with it?

[UtahBeehiver]

Let us know how it turns out. I am still trying to figure out how to do large batches for parties with long fermenting and proofing and fit in my frig.

[rwiegand]

I really like these stackable trays for secondary fermentation (many people sell them, this was just a convenient link) <https://www.amazon.com/DoughMate-Art...=fsclp_pl_dp_1>

I put a dozen balls in each tray and, in my fridge anyway, they fit quite nicely. The balls do bump together, but that doesn't seem to hurt anything. The trays are sufficiently airtight that the dough doesn't develop a leathery skin, I often keep dough 48-72 h.

I'll try to do a side-by-side comparison of the flours when it comes.

[deejayoh]

Those trays are great - I have a few as well. However, the link you posted is for the ones that I have, which are half trays. In my experience they hold 6 dough balls. Just want to make sure that no one orders and is disappointed!

[rwiegand]

You're right, 12 is probably too many for that size, but I have done it. (I'm sure it depends on the size of the balls too, I've been making mine 225-240 g, for a 10-11" pizza) The balls bump into each other and look a bit like a pan full of Parker House rolls. I cut them apart with a bench scraper and the pizza seems not to have suffered from the crowding. One of the compromises you might have to make if your house doesn't include a walk-in cooler. Most home refrigerators can't hold a full-size sheet pan.

[rwiegand]

OK-- first pizzas with the new flour have been prepared and eaten. It is most definitely different, so something you'll want to experiment with. I mostly liked it, my wife prefers our standard (Caputo Blue).

I made my typical 70% hydration dough, fermented in the cold for 48 h (apparently a lot of folks only go 24 with this)

Observations:
-- The dough felt very soft while kneading it, though still stretchy. It had very little resistance to being kneaded.
-- It blew up big in the fridge during fermentation -- lots of 2-3" diameter bubbles.
-- It was very hard to stretch into a disk, very elastic, wanting to snap back into a ball. I ended up doing three steps of stretching, allowing it to relax between steps
-- it inflated "like a cloud" when it went into the oven.
-- The baked dough was very chewy and stretchy as you bit it off-- like a good bagel only moreso, Lots of big and smaller bubbles, nice crust. No issues with a soggy middle.
-- Taste was very good, a little nutty, a little sour. The smell was quite yeasty.

In all a very interesting difference, I was not expecting such a striking difference from the normal flours. I think it will take some exploration, I think some blending might be in order.

My wife thought people might react badly to the appearance, perceiving it as "too much bread" despite it being mostly air. I'm not so worried about catering to people who think there is such a thing as too much bread.

Certainly worth giving it a try!

[UtahBeehiver]

Thanks for the review and being the guinea pig.