Quote:
Originally Posted by Russic
I've had very little luck with the caputo flour. I can't get a good stretch out of it for some reason.
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I've had better luck mixing it 50/50 with bread flour. The 00 seems to have less protein than bread flour, resulting in less gluten development and less stretch. It also seems to absorb less water than bread flour. I typically use a 70% hydration dough recipe for 100% bread flour, but I'd drop it down closer to 60% hydration for 100% 00 flour.