flour for cold ferment


I'm wondering if there is any particular flour that is best suited for cold ferment of 2-3 days?

Particularly, say for example, would high protein flour (Giusto's High Performer) be more or less suitable than something like Caputo 'OO" flour for cold ferment?

Tory Glenn
posted almost 2 years ago

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Tory,

You didn't mention what style of pizza you're trying to achieve. Neapolitan? New York? Sicilian?

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Mike K.
posted almost 2 years ago


Oh, sorry. Probably New York style.

Tory Glenn
posted almost 2 years ago


You want to look for a flour that has a protein of 13% or higher. All Trumps, my flour, Power all work great. Remember to control your temperature coming from the mixer at 70 degrees. Higher protein levels and gluten are best for long maturations. Flour like Caputo blue are better between 1-2 days. 3 days it can last but you may want to lower the yeast a little which could vary from place to place depending on weather and conditions. Best of luck

Tony Gemignani admin
posted almost 2 years ago


Hi, Tony,

Oh, thank you very much for your input. I appreciate it :D
Have a nice day.

Tory Glenn
posted almost 2 years ago


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