I previously found a good sweet spot with a blend of Central Milling High Mountain bread flour and Bob’s Red Mill AP flour but the current state of the yen is making importing less feasible and forcing me to overhaul my base (Central Milling flour running just under $30 for a 5lb bag 🥴)
Luckily Caputo products are still relatively cheap here and although I hadn’t had the best results with it in the past, I learned my favorite NY-style shop in Ichikawa uses it and decided to give it another try to achieve the NY-adjacent texture I’m going for. ChatGPT found me a [FINALLY] decent Japanese bread flour to support/boost the Caputo , and I think I might actually like this blend even better.
Flour: 238g total
178g Caputo Pizzeria
60g Yumechikara bread flour
Water (63%) 150g
3.8g Salt
2.8g Sugar
2.4g Olive oil
1/4 tsp Instant yeast
1/8 tsp DMP
24h CF
by BrotakuzaTube