master dough without starter


I have the book now ! :) But i got questions as well...
Since i am from europa its easy for me to get fresh yeast from any supermarket. In the dough recipe i should use 4.5grams active dry yeast. If i use fresh yeast instead of ADY how much gramm FYshould i use?

Second. We dont have any high protein high gluten flour like all trumps over here. The flour i am going to use, has 11.5% protein. Do you think this flour can be used with 65% Hydration?

marlboro man
posted over 2 years ago

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If your using fresh yeast you could use almost triple of ADY.
The protein is pretty low. Do you have anything stonger?

All flours absorb differently. It's hard for me to say exactly how yours will perform.
Start lower and add as you go. Slight tacky is ok.

The problem with a low protein is the strength of the flour for long maturation. Lots of times they break down and cannot hold the gas and are in user friendly. In all reality we strive for higher hydration.

Try to autolyse your dough prior to mixing.
It will help absorb more water.

You may be able to find a better flour here
http://bakerybits.co.uk

Tony Gemignani admin
posted over 2 years ago


Tony. German flours have low protein. I can find easly caputo pizzeria. If i add diastatic malt to caputo flour will i be able to make new york style pizza ?

marlboro man
posted over 2 years ago


No, even by adding the malt to Caputo you still won't get the same results as if you were using a high gluten high protein flour for a NY pizza.It would be great to source some flour outside of Germany that are in the 13.5-14.8 % protein range. The ones I have in my book are the best - All Trumps, Power, even my flour works great. In Italy Cinque Stagioni makes a flour Rosso - red bag that works well. It's not NY authentic but it works nice.

Tony Gemignani admin
posted over 2 years ago


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