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Re: Working with Caputo 00 flour
Seems like an appropriate thread to add this post. I have been making Caputo 00 dough at the 65% hydration level (500g flour, 325g water) for many years and it has been foolproof, until recently. I received an order of flour a couple of weeks ago and the batches of dough I have made have been uniformly bad. They appear over-hydrated (like 80%). I have double and triple checked and calibrated both of my scales, so it is not the formula and after that many batches I know it is not operator error. Bottled water, active dry or instant yeast. The flour appears to have small pebble-like caked balls of dough that easily break when worked. I am wondering if I perhaps got a bad batch of Caputo?? Thanks.
Seems like an appropriate thread to add this post. I have been making Caputo 00 dough at the 65% hydration level (500g flour, 325g water) for many years and it has been foolproof, until recently. I received an order of flour a couple of weeks ago and the batches of dough I have made have been uniformly bad. They appear over-hydrated (like 80%). I have double and triple checked and calibrated both of my scales, so it is not the formula and after that many batches I know it is not operator error. Bottled water, active dry or instant yeast. The flour appears to have small pebble-like caked balls of dough that easily break when worked. I am wondering if I perhaps got a bad batch of Caputo?? Thanks.
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