The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mello Judith Flour vs Caputo Tipo OO differences for pizza

gt40's picture
gt40

Mello Judith Flour vs Caputo Tipo OO differences for pizza

I wanted to test the differences between Mello Judith flour and Antico Molino
Caputo Tipo 00 flour  for use in my modded ciabatta pizza recipe here:

http://www.fornobravo.com/forum/f10/gt40s-slow-rise-pizza-dough-16669.html#post120258

Both seem to be close on the protein levels:

Protein level listed for Mello Judith: Protein 11.8 +/- 0.3%

Protein level on Forno Bravo: 11-12% and on Amazon: Protein content 11.5%

I started a side by side comparison test to try and quantify the differences.  

Yesterday I made 2 batches of pre-dough sponge- one with Antico Tipo OO Chef's flour and the other with Mello Judith.  First I weighed out the water- 500g x2= 1000g total. I put it in one container and dissolved a total of4g of yeast into the water.  Added a teaspoon of malted barley syrup and stirred till the yeast and syrup were dissolved. I figured by making one batch and splitting it in half, both batches would get the same barley syrup and yeast in the water. Next I weighed 500g of each type of flour and mixed it one at the time with equal amounts of the water yeast syrup mixture so that I had two batches and put them in their own container. I measured everything out with a scale accurate to 10th of a gram and each container contains 500g flour, 500g water + the yeast and syrup that was dissolved in the water. I let them sit at room temp around 75 degrees for an hour and then let them slow ferment in the refrigerator for 24 hours and here is the result:

As you can see, the Mello Judith rose a lot more even though it had exactly the same amount of yeast, water, barley syrup for the same amount of time and temp.  I was surprised to see such a big difference under exactly the same conditions.  Any thoughts or suggestions on why there is so much difference  would be appreciated.

gt40

gt40's picture
gt40

After 24 hours cold ferment in the refrigerator, here are the results:

 

Top of the OO flour showing some giant bubbles even though it didn't rise over all as much:

Kinda of interesting the differences considering I dissolved the yeast into the water and split the water between the batches.

SylviaH's picture
SylviaH

I also like your 'fancy' pizza dough metal containers shown on the forum and have been thinking about ordering some...looks like your very happy with them?  

Sylvia