what do you mean by "00 Flour" ?? Extra Fine? Sifted? Pastry?

sheilh
  • Posted by: sheilh
  • May 26, 2013
  • 1909 views
  • 8 Comments
Spring Onion and Lemon Focaccia
Recipe question for: Spring Onion and Lemon Focaccia

8 Comments

Diana B.
Diana B. May 26, 2013
Pierino, I think you mean 'defer,' because if you differ with Cynthia on anything that has to do with bread or gluten, she'll kick your ass (nicely, of course)... ;)
 
pierino
pierino May 26, 2013
Ha! Yes, that's exactly what I meant. I hate that you can't edit your responses and I don't want my ask kicked.
 
boulangere
boulangere May 26, 2013
Great LOL moment! Not in much of a kicking mood today - it's just lovely outside and I'm saving my strength for a bike ride before thunderstorms move in. A lovely weekend to you all!
 
boulangere
boulangere May 26, 2013
00 flour is more finely ground than our bread flour, with a protein (gluten) content of about 9%. I love what it does for pizza dough. Here is a post I wrote on flour and focaccia, which by the way, is one of my all-time favorite breads to make.

http://food52.com/recipes/12903-focaccia
 
pierino
pierino May 26, 2013
I will differ to Boulangere on anything that has to do with bread or gluten.
 
Diana B.
Diana B. May 26, 2013
You may find this older post on the subject helpful: http://food52.com/hotline/18659-antimo-caputo-00-pizza-flour
 
ZombieCupcake
ZombieCupcake May 26, 2013
Italian bread flours lower gluten content
 
pierino
pierino May 26, 2013
Actually, more often it's the other way round. For a foccacia you would want a stronger gluten structure, like 12% protein.
 
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