I ran out of bread flour. Can I substitute Caputo 00 pizza flour since it has more protein than All Purpose, or do I just use All Purpose? I am making ciabatta.
Amanda is a co-founder of Food52.
I usually use all purpose for ciabatta because it has less protein than bread flour.
Sorry but meant to add that 00 flour should also work fine if that's what you have.
Done. I just pulled the loaves out of the oven. They look really great. Hopefully they look just as good inside!
It should improve your loaf! And congrats on finding this flour - i can only find it at whole foods! Its specifically for breadmaking
pierino is a trusted source on General Cooking and Tough Love.
And of course 00 is also great for pasta making.
There is a great little Italian market in a residential neighbourhood in Vancouver that carries it. They do a lot of bulk foods for restaurants and sell some of the extras to the public. It's pretty amazing. The bread turned out perfectly. It's so chewy and the crust is crisp without being tough or hard. It's the ciabatta recipe Boulangere posted on her site. It was super fun to make. It's a keeper.
Please enter a valid email address.
Well played. You deserve a cookie.
Cover Up For Pest-Free Picnics
Cereal-Crusted French Toast
Soggy Bottoms No More
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.