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Unread 06-18-2013, 09:57 PM   #9
landarc
somebody shut me the fark up.

 
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Quote:
Originally Posted by Mccaf View Post
Awesome stuff! I have been using Caputo Tipo "00" for about 2 years now. I have NEVER had my dough come out THAT soft, OMG. Must be my water then...
Thanks for sharing.
In the SF Bay Area, I get a similar dough to that, most certainly use that flour. I run a 65% to 70% hydration in the summer, sometimes pushing 80%, but, then it is very soft.
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