Has anyone heard of this flour or used this flour? I am currently using KA bread flour because my baking temps are around 550-600F & Caputo doesn't brown well at these low temps.
Does anyone know if I can still use KA at higher temperatures or will I need to make hydration adjustments or flour adjustments for higher temps?
I love using Caputo but sometimes the supply can be spotty. I'm able to order through a bakery supply company (Dawn Foods)(Caputo 50lb), but that would be a pallet at a time. My SYSCO food rep sent me the following info on another "00" Flour.
Does anyone know if I can still use KA at higher temperatures or will I need to make hydration adjustments or flour adjustments for higher temps?
I love using Caputo but sometimes the supply can be spotty. I'm able to order through a bakery supply company (Dawn Foods)(Caputo 50lb), but that would be a pallet at a time. My SYSCO food rep sent me the following info on another "00" Flour.
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