[1st IMPRESSION] CASILLO flour trial : Type ‘0’ + ‘1’ (vs my usual Caputo Pizzeria ‘00’) 

My very 1st batch of dough using Casillo.
A mix of 2 different flours here :
1️⃣ Type ‘0’ M, a soft wheat flour, ideal flour for pizza making
2️⃣ Type ‘1’ AROMA, with wheat germ, not only does it bring nutritional benefits, you get some bonus nuttiness in finished dough
OK, honestly.
The thing about experimenting with a new brand/type of flour❓ALL your prior dough validations become 90% irrelevant 🚫 It’s like opening a notebook with blank pages 📖, you got to start fresh. Remember, any flour depending on its physical properties, will react differently to water, salt, kneading strength, fermentation duration etc.
So get ready to fail and FAIL again in this first phase of trials before you start to see rewarding outcomes 💪💪💪
BELW is about - what I did 📝, what felt right 👌, what went wrong 🙅🏻‍♀️, what’s next 🧐
[PROCESS]
☑️ 3 days process, poolish on Day 1, using only Type ‘0’.
☑️ Day 2, using Type ‘1’ to make up to bulk, hand-knead for 2hrs at 15mins intervals.
☑️ Rest at room temperature for 1hr40min before transferring to chilled condition.
☑️ Balling on Day 3, let rest at room temperature till volume doubled before transferring back to chiller till ready to use.
☑️ Final 15mins rest before baking.
[TOP 3 LEARNINGS]
1️⃣ Finished dough has a drier chew compared to my previous flour, which is normal for the amount of wheat germ incorporated. Nevertheless, I will try to push up hydration from 70% to 73% next round.
2️⃣ Saltiness didn’t reflect truly in the presence of extra roasted/ nutty notes from wheat germ. To increase salt from 2.8% to 3%, which probably means I need to increase bulk fermentation duration respectively.
3️⃣ Not sure why but this batch of dough was more prone to tearing. My guess is that I would need to increase effort in hand knead process.
4️⃣ Curious to test out another batch using 100% Type “0” M to compare to my current Caputo Pizzeria 🤔
#pizzaflour #flour #casillo #margherita #fermentation #wholewheat #softwheat #doughexperiment