“The reason I bought it was to try to reproduce a pugeliese, if you have tried Crosta & Mollica Pane Pugliese from Ocado (bliss) then you get the idea,
I have tried every method I can think of, instant yeast, fresh yeast, biga and sourdough, but all I get is bricks! No lovely golden colour, very little rise, I do get a nice crust though.
A typical recipe I have been trying is:
.........
Day One, Biga
380g 00 bread flour
½ tsp. instant yeast
280ml filtered water at room temp
.........
Day Two, Dough
300g biga
280g durum flour
1 ½ tsp. sea salt
1 tsp. instant yeast
255 ml filtered water at 32-38° C
...........
A wet(ish) dough, coming away from side of mixer but not the bottom.
Stretch and folds, 3 at 1hr intervals.
Shape and into basket.
Prove for 90min.
Bake on high with steam till 95c internal.
............
Where am I going wrong?”
“The reason I bought it was to try to reproduce a pugeliese, if you have tried Crosta & Mollica Pane Pugliese from Ocado (bliss) then you get the idea,
I have tried every method I can think of, instant yeast, fresh yeast, biga and sourdough, but all I get is bricks! No lovely golden colour, very little rise, I do get a nice crust though.
A typical recipe I have been trying is:
.........
Day One, Biga
380g 00 bread flour
½ tsp. instant yeast
280ml filtered water at room temp
.........
Day Two, Dough
300g biga
280g durum flour
1 ½ tsp. sea salt
1 tsp. instant yeast
255 ml filtered water at 32-38° C
...........
A wet(ish) dough, coming away from side of mixer but not the bottom.
Stretch and folds, 3 at 1hr intervals.
Shape and into basket.
Prove for 90min.
Bake on high with steam till 95c internal.
............
Where am I going wrong?”
“For openers some of the flours I buy from B'Bits / Marino are stunning. I held off this review until I had tried every which way to get something good out of this flour and, hey, I succeeded!
I see others are very pleased and are 'fortifying' this with strong flours. It needs it.
I tried it for pasta using various olive oil or egg styles... very poor results.
Baked it on its own as a 70% hydration... very poor heavy bread.
My ultimate bread test (take myself out of the equation) is the bread maker... my bread maker will make good bread with even a half decent plain flour. Results for this? A brick.
It made a half decent pizza dough. I liked the short biscuity result. That gave me an idea... I baked a cake, lemon drizzle cake... WONDERFULL! tasty and light. Magnificent.
Other Marino products give me stunning breads. I do not need this one. I will, however, use it for cakes and biscuits and look forward to great results.
If I want a flour which I need to fortify with strong imported flour I would go for some of the English Stone ground Flours sold here. The wonderful Stoats miller has already done the job for me and it is great stuff. Redbournebury Mill gives straight UK Organic Flour and that makes a stunning white loaf. I use his white and wholemeal to make a lofty 70% brown loaf. Bursting with flavour.
Would I buy more? Definitely - for cakes and biscuits.”
“For openers some of the flours I buy from B'Bits / Marino are stunning. I held off this review until I had tried every which way to get something good out of this flour and, hey, I succeeded!
I see others are very pleased and are 'fortifying' this with strong flours. It needs it.
I tried it for pasta using various olive oil or egg styles... very poor results.
Baked it on its own as a 70% hydration... very poor heavy bread.
My ultimate bread test (take myself out of the equation) is the bread maker... my bread maker will make good bread with even a half decent plain flour. Results for this? A brick.
It made a half decent pizza dough. I liked the short biscuity result. That gave me an idea... I baked a cake, lemon drizzle cake... WONDERFULL! tasty and light. Magnificent.
Other Marino products give me stunning breads. I do not need this one. I will, however, use it for cakes and biscuits and look forward to great results.
If I want a flour which I need to fortify with strong imported flour I would go for some of the English Stone ground Flours sold here. The wonderful Stoats miller has already done the job for me and it is great stuff. Redbournebury Mill gives straight UK Organic Flour and that makes a stunning white loaf. I use his white and wholemeal to make a lofty 70% brown loaf. Bursting with flavour.
Would I buy more? Definitely - for cakes and biscuits.”
“Used this flour for the first time for a sicilian bread recipe. At a ratio of 80% Sfarinato,
20% strong white it produced a loaf with a light, creamy white, slightly sweet crumb and
a thin tasty crust. Absolutely delicious. Will definately be ordering more.”
“Used this flour for the first time for a sicilian bread recipe. At a ratio of 80% Sfarinato,
20% strong white it produced a loaf with a light, creamy white, slightly sweet crumb and
a thin tasty crust. Absolutely delicious. Will definately be ordering more.”
