new build in werribee

[david s]

Re: new build in werribee

[QUOTE=Greenman;169839]

might get some Molino wholemeal as well and try that. Haven't had much success with wholemeal. Never seen Molino in W. Was it 25kg blue bag?

The wholemeal I used was not Molino, it was stoneground organic wholemeal from a local bulk ingredient retailer. It was expensive but I am sure that there is plenty of cheaper wholemeal around. The other thing I found was that it took more water with the wholemeal to get the same consistency so it is probably about 67/68% hydration.

Normally you don't use 100% wholemeal, it reduces the rising try 50/50 plain and wholemeal and you get a lighter dough.

[oasiscdm]

Re: new build in werribee

Yay........now own a bag of Molino caputo pizzeria. Trying to post photos but bloody android won't let me. Any idea ?

For those in Melbourne there are 6 bags left at lakes fresh food market @ $ 50 each. Bargain.

Ok. Storage of said flour any idea?

[Greenman]

Re: new build in werribee

[QUOTE=oasiscdm;169814]might get some Molino wholemeal as well and try that. Haven't had much success with wholemeal. Never seen Molino in W. Was it 25kg blue bag?

The wholemeal I used was not Molino, it was stoneground organic wholemeal from a local bulk ingredient retailer. It was expensive but I am sure that there is plenty of cheaper wholemeal around. The other thing I found was that it took more water with the wholemeal to get the same consistency so it is probably about 67/68% hydration.

[oasiscdm]

Re: new build in werribee

Good tip oasiscdm

I still have have about 10 Kg of wallaby flour. But need to try the imported stuff. Have to see how good Molino Caputo is.

Cooked about 25 Pizza last weekend for my work mates. The Wallaby was good. It will be interested to see how everyone goes with imports...

Cheers

have been using wallaby just finished it last weekend. That's why I have been tying to find reasonably priced pizzeria. The guy just happened to mention bisile imports, I think by mistake more than anything. From there it was easy called them Better be what it is cracked up to be brindle 25kg is a lot of flour if it isn't.

[oasiscdm]

Re: new build in werribee

I have been using the Molino flour for 8 months and find it works for me with the FB by weight recipe. Recently I deviated from the trusty recipe and used half and half with some stone ground organic wholemeal and found that it lifted it to another level.

All about messing around and tweaking it once you have something that is a good standard to work from. I have found that it is better when put in individual containers in the fridge for a few days after the first rise.

I have been getting my flour from W when it comes on special. Managed to get a fair supply at the end of an Aldi promotion for .98c a kg. That is now long gone but it stores well in the freezer.

might get some Molino wholemeal as well and try that. Haven't had much success with wholemeal. Never seen Molino in W. Was it 25kg blue bag?

G'day Colin
Thanks, that QLD address is 10 mins away by car. Got to be happy with that!
Regards dave

glad to be of assistance, especially after all you have assisted me.

[brissie]

Re: new build in werribee

Good tip oasiscdm

I still have have about 10 Kg of wallaby flour. But need to try the imported stuff. Have to see how good Molino Caputo is.

Cooked about 25 Pizza last weekend for my work mates. The Wallaby was good. It will be interested to see how everyone goes with imports...

Cheers

[cobblerdave]

Re: new build in werribee

G'day Colin
Thanks, that QLD address is 10 mins away by car. Got to be happy with that!
Regards dave

[Greenman]

Re: new build in werribee

I have been using the Molino flour for 8 months and find it works for me with the FB by weight recipe. Recently I deviated from the trusty recipe and used half and half with some stone ground organic wholemeal and found that it lifted it to another level.

All about messing around and tweaking it once you have something that is a good standard to work from. I have found that it is better when put in individual containers in the fridge for a few days after the first rise.

I have been getting my flour from W when it comes on special. Managed to get a fair supply at the end of an Aldi promotion for .98c a kg. That is now long gone but it stores well in the freezer.

[oasiscdm]

Re: new build in werribee

Will do.

Have ordered a 25kg bag of the the Molino Caputo tipo 00 pizzeria flour. Pick up tomorrow. Might try it Saturday night.

Here's the tip you cannot buy from the importer but give them a call they will give you a reseller in your area or someone that will be able to order. TI believe they distribute throughout Australia.

The bag I ordered will cost me $50 $2 per kg sounds pretty good got it from Lakes Fresh Food Market in Taylors Lakes which is west of Melbourne.

Finally a source in Australia for the flour they rave over OS. Basile started importing it only a few months back.

Here is the link - enjoy finally a source.
Food importers and distributors, Italian food and wine | Basile Imports

VICTORIA - Head Office
401 Dorset Road (PO Box 714)
BAYSWATER VICTORIA 3153
T 03 9762 9311 F 03 9762 9422

NEW SOUTH WALES
17 Distribution Place
SEVEN HILLS NSW 2147
T 02 9624 7622 F 02 9624 8622


SOUTH AUSTRALIA
6 Commerce Crescent
POORAKA SA 5095
T 08 8262 9700 F 08 8262 9777

WESTERN AUSTRALIA
44 Resource Way
MALAGA WA 6090
T 08 9209 1266 F 08 9209 1277

QUEENSLAND
Factory 7/18 Alexandra Place
MURARRIE QLD 4172
T 07 3890 1922 F 07 3890 1933

[applor]

Re: new build in werribee

Interested to hear of your test results. Let us know how they go

[oasiscdm]

Re: new build in werribee

Went and picked up the following and ordered 25kg bag of Molino caputo pizzeria tipo00. $50. Cool so now lets see if it makes a real difference.

[oasiscdm]

Re: new build in werribee

All those in Melbourne and interstate in Australia, after researching for 2 weeks [some help from John (Octoforno) pointing me near the right direction. I found a supplier in Melbourne that just started recently importing Molino Caputo 00 Pizzeria flour $50 for 25kg. Will give up the details when I make the call and get info from distributor as you cannot buy direct.

Stay Tuned........... Unless you already know the source,,,,to

[oasiscdm]

Re: new build in werribee

I did everything in the oven. Fry off the chorizo and onion, then spice infused chicken thighs, infused with turmeric and smoked paprika, I also use pimento as well.

A handful of calasperra or bomba rice per person . I did 2 in this case,
Can odd crushed tomatoes, pounder of Cherie tomatoes, 4 - 5 coffs chicken stocked, infused with large pinch of saffron, tea spoon of turmeric.
Cook just inside the oven opening Turing every 5 minutes quarter turn.

I added the seafood about 3 minutes before taking out of oven, took out and covered with foil lit sit for 10 minutes.

[TropicalCoasting]

Re: new build in werribee

When Ive done it in the oven (regular) ,Ive dried out the mussels.
You have to add them early as their juices are a massive part of the flavour the rice soaks up.
Its a real balancing act.

[cobblerdave]

Re: new build in werribee

Hi had guests last night.

Did 2 gourmet pizzas for entree, my spicy Moroccan lamb roasted sweet potatoes and roasted pine nuts, and tandoori chicken with mango chutney sliver almonds and my signature seafood paella done in the oven for first time.

Was to die for much better than stove top.

G'day Colin
That paella looks great. I'm not a great paella chef by any means but I have cooked it on a stove top before. It's one of those recipes though that I'm grateful that I don't muck it up. How does it translate to the WFO?
I'm always over cooking the rice cause I'm afraid of undercooking it. There are so many elements in paella that require differing times. Definitely a recipes that I cook for the child bride ( she just loves everything I cook) I don't ever cook it for guests, just to much can go wrong.
Regards dave