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Old 05-22-2011, 10:02 PM   #1
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"00" flour?

What is 00 Flour?
Where do I find it?
Is all purpose 00?

I have never come across this in a recipe before until today

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Old 05-22-2011, 10:07 PM   #2
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Quote:
Originally Posted by Scattergun2570 View Post
What is 00 Flour?
Where do I find it?
Is all purpose 00?

I have never come across this in a recipe before until today
It's a specialty flour in the USA and common in Italy for making pasta.

You can find it here King Arthur Italian-Style Flour - 3 lb.

It is not AP flour
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Old 05-22-2011, 10:26 PM   #3
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00

Interesting...well this is a pizza dough recipe calling for it,,,what happens if I use AP Flour?
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Old 05-22-2011, 10:31 PM   #4
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The dough will turn out good.

AP flour is a higher protein flour than KA's 00 flour. So the liquid amount may have to be upped a little as higher protein flours absorb more water than lower protein flours.

Also, there will be a small difference in texture. Higher protein flours will give you chewier crust.
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Old 05-22-2011, 11:00 PM   #5
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The dough will turn out good.

AP flour is a higher protein flour than KA's 00 flour. So the liquid amount may have to be upped a little as higher protein flours absorb more water than lower protein flours.

Also, there will be a small difference in texture. Higher protein flours will give you chewier crust.

Interesting... I think he is looking for an AIRY type of finished product with this 00 recipe.. Would it produce that type of crust?
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Old 05-22-2011, 11:14 PM   #6
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Not sure what airy means. A lot depends on how thin you make the crust and other factors. The flour is one part of the equation.
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Old 05-23-2011, 01:32 AM   #7
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I use imported 00 for Italian breads, although its high gluten for me its a softer flour than strong bread flour and is ideal for the poolish method of bread making.
I use imported french Type 65 flour for baguettes ect.
Does King Arthur produce a 65 ?
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