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First Pizza with High Gluten Flour

TomM24TomM24 Posts: 1,364
edited 7:39AM in EggHead Forum
I did my first using King Arthur Sir Lancelot Flour. stuck with the AZRP recipe and kept in the frig for four days. Since I wanted to really taste the difference from the flour I used Boboli sauce which I have used a number of times and I like, and just whole milk mozarella and pulled pork. My wife had the camera at a girls night so sorry no pictures.

It was a great crust definately my best and I look forward to having the leftover for lunch. I think if you are used to using all purpose flour that is 11.7% protein the difference would be huge. I had beeen using King Arthur bread flour that I can get locally ,which is 12.7%. The Sir Lancelot is 14.2% and I had to mail order it.

Comments

  • BobSBobS Posts: 2,485
    When you make the dough are you using the autolyse technique to enhance gluten development?
  • TomM24TomM24 Posts: 1,364
    I had seen the Autolyse technique mentioned before but had to search to refresh my memory. If you mean am I resting the flour yeast and water mix for 20 minutes before kneading no, Randy's recipe doesn't call for it. So it is something new to try.
  • BobSBobS Posts: 2,485
    That is the one.

    I would be interested to know if you could see a difference between bread flour and the high gluten flour, when using the autolyse technique.

    I have been using the autolyse technique with a 3 to 1 mix of KA bread flour and semolina and it turns out really well. I am going to test it with straight bread flour next.
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