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I have been making a very consistent 65% dough recipe with the Caputo Rosso, and I have learned a few interesting things. First, I can definitely say that the Rosso (being a little stronger) is better at taking on water and holding its structure than the blue GP flour.
Second, the 65% recipe with the Rosso has enough structure to do the "keyhole" technique where you push the dough through a hole you form using your thumb and forefinger. Lay the cut dough up to the hole, and push the dough through the hole -- stretching the skin of the dough ball tightly on the outside. It works! You get a nice, tight ball and a tight skin. It's easier and faster than the stretch, fold and pinch technique; you only have to do it one time, rather than once on each side of the ball, and it's fast.
Here is the video. Give it a try.
http://www.fornobravo.com/forum/f41/...ples-5804.html
James
Second, the 65% recipe with the Rosso has enough structure to do the "keyhole" technique where you push the dough through a hole you form using your thumb and forefinger. Lay the cut dough up to the hole, and push the dough through the hole -- stretching the skin of the dough ball tightly on the outside. It works! You get a nice, tight ball and a tight skin. It's easier and faster than the stretch, fold and pinch technique; you only have to do it one time, rather than once on each side of the ball, and it's fast.
Here is the video. Give it a try.
http://www.fornobravo.com/forum/f41/...ples-5804.html
James
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