Who would have thought flour could be so complex?
I just watched this video discussing four different flours in making two types of pizza - Neapolitan and Detroit styles. It is well put together and researched, and I enjoyed watching it. I imagine it will have been posted on the forum somewhere, but in case you are interested, here it is.
https://youtu.be/4oseDv8oB5E?si=GwtUJ0sn0ffyrOQb
I've seen this video and I liked it! I was not expecting much from an American on such a jealously Italian topic as pizza dough and flour, but he did a real good job. He put sooo much work into it. I told him I'd love if he'd also do a video comparing American brands of 00 flour to Italian brands of 00 flour.
(His other vids on non-bread topics are neat too!) It's funny that his name is Polish for "bread man".
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I'm glad he got the 00 definition correct (ash content) and did not perpetuate that it is the fineness of the grind.
Also, I believe "soft" wheat in Italy is from common wheat (Triticum aestivum) and hard wheat is durum (T. durum or T. turgidum subsp. durum); it may not refer to the protein content like in the US.
I think that in the US, the terms "hard" and "soft" refer to characteristics of the wheat kernel. Apparently it happens that hard wheats, which (being harder and tougher) are harder to mill and create coarser flours, also have higher protein levels than soft wheats.
So us consumers have learned to think of "hard" wheats as meaning higher protein, but behind the scenes they are really miller's terms.
TomP
Yes, the hard and soft terms in the US only refer to common wheat varieties. The imported Caputo 00 flour in the video was described as a softer flour, even though the protein was 12.5%. I believe the Italian "soft" and "hard" terms are used to differentiate between common wheat and durum.
I would dare to say, that is the case in (almost) all European countries: hard wheat -> durum, soft wheat -> common wheat, i.e. to name the two different agricultural wheat species.
It's worth mentioning, that the protein content is different in the US (Canada also?) and in the European countries. In Europe the protein content is in percentage based on dry flour, i.e. 0% moisture. In the US it is based on flour with standardized 14% moisture.
This is the reason why the same Italian or French flour in the US has a different protein content than in Europe.