Bought some Italian flour--Now What?
I wasn't planning on it, but I just happened to come across some important doppio zero flour at the farmer's market. At $1.69 for a 1000g bag, I thought what the heck. I have yet to open the bag, but I know from reading about doppio zero flours that it's very finely milled and not very high in protein. The bag seems to indicate it's good for cake, bread, and pasta. I am only interested in using it for bread or pizza crust. What I am unsure of is how to utilize this flour in a bread recipe. Does it need to be mixed with a strong bread flour to produce decent bread? Or is to be used as it is? The brand is something like Delvededre; the four description is farina granaro tenero (sorry if I butchered that, but I'm going by memory).