This is in regards to my comments about the bread made with caputo 00 flour. It takes a special recipe and they’re very few on the site that I can see that will work. 00 does not rise , what’s up with that, the actual recipe that Mark Bittman has for no knead bread of course doesn’t add any yeast to it. However, it is a full proof recipe makes beautiful bread every time I just thought using the 00 from Caputo is a healthy choice because it is a soft wheat and Italians do not use Glyphosphates growing wheat.
I always enjoy watching it. I am Korean. I live in Korea. Your pizza style is very different from Korea. I have a question, can you help me? I'm planning to use 12-hour resting dough. For 25kg of flour, how many grams of dry yeast is appropriate? I think your advice will be of great help to me. thank you
Disappointed it contains wheat starch. I’m glad I checked before buying a bulk order. It’s not safe for celiacs as we can’t tolerate one particle of gluten and the ppm allowed to be labeled “gluten free” by our government regulations is too high for celiacs. Plus the risk of contamination is extremely high, so even if you are comfortable with the allowed ppm, you never know when you’ll get hit with more than that. Back to making flour blends from scratch again. 😢
I baked mine in dutch oven covered for 30 minutes then uncovered for 10 minutes and wow it came out perfect. Perfectly golden brown, just the right crunch outside, and fluffy airy inside.
I'm going way off-road right now as I try to make two long loaves (doubled the recipe) on a large baking sheet-pan. It's rising now; I'll let you know how it turns out.
It turned out great. Really good recipe for gluten-free French bread. I doubled the recipe and made 2 long loaves; I let them rise for about 2.5 hours (that may depend on your kitchen). 2.5 hours worked for me. I let them rise in a Couche but on the pan would be fine; better yet, a 2-part French bread baking pan would be even better as that already has sides to help the dough from falling flat. I used the Couche because the dough seemed like it needed some side structure to rise properly. I used a thin plastic cutting board to move from the Couche to the baking sheet. Cooked @ 400 convection for about 20 minutes. My instant read thermometer read 205 when I took them out. Additional Tip - Brush the loaves with melted butter before baking; this makes them turn a lovely light-brown, otherwise they will be white even when fully cooked. Cook @ 425 if you don't have convection; rotate pan halfway through cooking. Time may vary. Just use an instant read and get them to 203 - 207.
God bless you, Caputo! This flour is a game changer for those with celiac! Virtually indistinguishable from wheat pizza. Home cooks: Use the measurements and directions on the package. After 3 hours in the fridge, shape the dough on a parchment circle slightly larger than the pizza crust. Let the shaped dough rise, covered with a large pan @1.5 hours. Pre-heat oven to 500 degrees along with 2 pizza stones. Pre-heat @30 minutes. Put one stone at the very bottom, the other on the 2nd rack from the top. Brush the edge of the crust with olive oil. Pre-bake the crust on the bottom stone for 4 minutes with the parchment on. Move the pizza to the top rack and remove the parchment from the bottom so that the pizza is directly on the hot stone. Cook on the top stone for 3 minutes. Remove and put on the sauce and toppings. Return to the top stone for 4 minutes. This is the only gluten free flour that has produced a crust with bubbles, chew and flavor! It is truly amazing! I made another pizza without pre-baking the crust. The pre- baked crust was slightly better. I will be ordering more flour now that I know this worked and was so delicious. Bravissimo Caputo!!
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I almost messed this up putting it under the broiler but after scraping off the top, it was one of the best artesian breads I've eaten. One minute under the broiler is just fine.
Just finished making this recipe. I did change it to 60% hydration. After kneading the dough I let it rest for 2 hours. After the 2 hour rise I must say that I have never seen dough so soft and smooth as glass! Next I portioned off to 300g dough balls. Letting them cold ferment for 48 hours. Cant wait to see the final results.
