Tony's flour, Nicky Giusto's malt...

Family has visitors over on Sunday from Amsterdam and I was asked to make a couple of pies.

I went with Tony's Artisan 00 flour, 64% hydration, 1% of Nicky Giusto's malt, 1% ADY, 2% Sea salt & 1% olive oil. I sifted the flour and malt together to get a better and more even absorption of the water, added the ice water (33°F), the yeast/water mixture (85°F). I mixed it together until no dry flour was visible and gave it a 15 minute rest in the bowl.

The the oil and salt was added and mixed for about 3 minutes. I let it sit again for 10 mins, mixed it for another minute just to bring it all together before pouring it out on the counter for an hour bench rest.

The dough looked like a huge blob before bringing it all together into a ball for the one-hour bench rest. It felt very wet, much more than the 64% hydro should feel.

Anyway, more to come on Sunday after the bake...

EDIT: Last pic are the doughballs after 48 hrs. They feel incredibly smooth and airy.

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Medium dough

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Mike K.
posted almost 4 years ago

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Looking forward to seeing the results. How did you sift the flour? Standard sifter? Once I have heard that sifting could change the flours gluten net and how it bonds and this could affect the absorption. I'm not 100%.
May shoot Nicky a call and ask. Will get back to you

Tony Gemignani admin
posted almost 4 years ago


I sifted it through a regular fine-mesh strainer. I have noticed in the past that when sifting flour it absorbs water better than unsifted flour. It also aerates it and we all know yeast loves oxygen. :)

AFAIK, it produces a lighter, airier crust/crumb and the water absorbs better. Would love to hear what Nicky has to say.

Keep me posted on this.

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Mike K.
posted almost 4 years ago

Nice! I usually sift flour, but have never sifted malt or sugar. Looking forward to seeing the results.

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Raj Irukulla admin
posted almost 4 years ago

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