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Excellent Flour - Dingo Brand

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  • Excellent Flour - Dingo Brand

    After using a wide range of high grade flour - including Molino Caputo blue - I think I have struck gold with the Wallaby Bakers Flour (correction: Not Dingo). Mixed two batches with about 65% hydration. Great leoparding too.
    Anyone else used this product?
    Last edited by heliman; 10-01-2017, 07:06 AM.
    / Rossco

  • #2
    Hi Rossco,

    Yes, I have used this product many times it is milled in South Australia by Laucke Flour Mills, I always recommend it to my students at my WFO work shops and cooking classes.
    It is high in protein and is locally sourced at Woolies and Coles supermarkets. I recommend 65% hydration or a little lower for the new comers, I have taken it up to 68% at times
    Rossco, my preferred flour for pizza is Allied Mills Pizza Flour a little harder to get, but has a very nice flavour, the Wallaby Bakers Flour also makes a really nice Ciabatta

    Cheers Doug
    Last edited by Karangi Dude; 10-01-2017, 11:09 PM.
    https://community.fornobravo.com/for...-s-48inch-oven

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    • #3
      Hi Doug ...thanks for the feedback.

      I have sourced the Allied Mills products here in Perth... Superb Bakers flour I think was one that worked quite well.

      I ran my WFO for a week non-stop before doing the latest baking session and it was really running smoothly.

      BTW - any suggestions on the best WFO to get (prebuilt)? My oven is about 16 years old and it is in need of replacing. I want about a 1m x 1m floor.

      Rossco
      / Rossco

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      • #4
        Further update on this one - I will collect both WM Pizza flour and WM Victory flour tomorrow. I have been advised that Victory is the best for the local WA woodfired oven market as the grain is grown over here and therefore better suited to the WA market.

        Anyone used the WM Victory flour? If so, how were the results when making pizzas?
        / Rossco

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        • #5
          Bought Laucke Pizza Flour yesterday instead.

          The verdict: The best I have used and the closest I have found (in the past 15 years of pizza baking in a WFO) to the authentic, legendary "Da Michelle" pizza of Naples.
          Last edited by heliman; 10-05-2017, 12:43 AM.
          / Rossco

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          • #6
            Well thatís really good to know, Iíve used wallaby flour and Laucke brands for my machine made breads for years. Iíve used them for pizzas and ciabatta with moderate success but I put that down to the oven. Canít wait to finish my WFO and see how the turn out, has to be better !

            Anyone used Cinque Terre flour ? Was thinking of buying some but maybe not.

            Vince Ieraci

            This is rocket science.

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            • #7
              Originally posted by Gretsch View Post
              Anyone used Cinque Terre flour ? Was thinking of buying some but maybe not.
              I've not even heard of it.... (Your build is looking good)
              Cheers,

              Steady

              http://www.fornobravo.com/forum/f51/...ild-21760.html

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              • #8
                Supposed to be one of the best pizza flours, comes from Italy. Iíll be buying some soon and will put it up against the Ozzie stuff. Should be an interesting comparison.
                Thanks for the compliment.

                Vince Ieraci

                This is rocket science.

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                • #9
                  Originally posted by Gretsch View Post
                  Supposed to be one of the best pizza flours, comes from Italy. Iíll be buying some soon and will put it up against the Ozzie stuff. Should be an interesting comparison.
                  Looking forward to hear what you think of it - I have just been using the Wallaby, Laucke and a commercial hard flour from a bulk food place.
                  Cheers,

                  Steady

                  http://www.fornobravo.com/forum/f51/...ild-21760.html

                  Comment


                  • #10
                    G'day guys
                    Usually buy Laucke flour from Coles. Used to buy a big bag and vac packed then put it in the freezer to kill any wild life. Don't bother these days just as soon buy it fresh.
                    If it's just me and the wife I just use the bread maker, even then we usually have a ball or two left over and it's into freezer.
                    But if it's to be a small crowd I prepare days before and use the no kneed method and the let it come good in the beer fridge.
                    http://www.slowfoodandhandforgedtool...l#bread-lesson
                    the rest of this site is well worth the read as well. Simple and no nonsense wood fired oven stuff
                    regards dave
                    Measure twice
                    Cut once
                    Fit in position with largest hammer

                    My Build
                    http://www.fornobravo.com/forum/f51/...ild-14444.html
                    My Door
                    http://www.fornobravo.com/forum/f28/...ock-17190.html

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