What type of flour makes the best Pizza?
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- čas přidán 21. 05. 2024
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📚 Videos & Sources mentioned:
▪ ”On Food & Cooking” by Harold McGee Book: a.co/d/3ZbB9e0
▪ Alveograph Video: • Chopin Alveolab® - How...
▪ Alveograph Guide Infographic: www.nature.com/articles/s4159...
▪ Alveograph Research Paper: projectblue.blob.core.windows... Publication Docs/AHDB Cereals & Oilseeds/Exports/Chopin Alveograph Guide.pdf
▪ Pizza Making Forums: www.pizzamaking.com/forum/ind...
▪ North Dakota State on Wheat Quality: www.ndsu.edu/faculty/simsek/w...
▪ Serious Eats Flour Guide: www.seriouseats.com/wheat-flo...
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⏱ TIMESTAMPS:
0:00 Intro
3:50 The 4 Bags of Flour for Pizza Testing
4:38 How is flour made?
5:24 Why is the extraction rate of flour important?
6:45 The 2 Problems with the Bran & Germ
7:54 What is an alveograph?
9:31 #1 DetroitStyle Pizza Experiment
14:04 Questions we still need to answer
14:56 What type of wheat is used for flour?
16:04 How does Gluten Protein work?
20:20 What is Ash Content?
21:30 What is 00 Flour?
22:30 Why is flour bleached?
23:45 What is enriched flour?
24:40 #2 Neopolitan Pizza Experiment
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Thank you pixar dad
💀
Context?
@@ray_99 he looks like a generic animated father from any Pixar animation. Not an inside joke, just a clever connection
@@OathObliviothanks for explaining
@@OathOblivio Basically an NPC. Lmao
As a bread baker, this was fascinating. Would love a cookie video and a bread video too!
I'll second the cookie video idea, bread video would be great as well.
not only would I love a cookie and bread. I'd also love a bread flour v wheat flour v rye flour video!
Ethan goes full sourdough could be a series itself!
ethan please do
A spritz cookie video would be totally awesome.
Agreed! Please do the other flour deep dive videos!
2 parts 00 pizza flour and one part semolina flour. Add salt and a bit of sugar and active dry yeast. Room temperature water. Makes great bread sticks too.
This video was exceptional. I'll be sharing. I owned a pizzeria for 24 years and still occasionally teach classes on pizza making. I've never heard this explained better. Great job 😊
I guess you missed he made his dough in a blender,. hahaha like wtf was that, ruined his own video.
So what kind of flour did you use making pizzas?
love the fact that Ethan is passionate about food and his last name literally means "bread man" in Polish 🍞
I noticed that only after watching the video. You'd think he'd tout his family cred here! Good thing he's not a low-carber.
So fitting! Thank you for sharing. I had a good laugh when I did the google search myself and saw "bread" haha
That's actually pretty darn cool.
Awesome
That's so great! Thanks for sharing.
I'd be really interested in seeing you explore which flour is best for cakes and cookies!
I make biscuits and gravy pretty regularly and used White Lily flour for the first time. It was a night and day improvement over standard AP flour in the NE, and would wager a lot that those improvements carry over to cookies too. White Lily is milled from a soft wheat that has significantly less protein than hard wheat flours found in NE supermarkets.
I'd imagine you need a pastry flour that has even less protein content than White Lily for cakes.
And pancakes!
Same I would like a follow up
@@PorchPotatoMike Pancakes fall into the same category as cookies and biscuits. Those doughs and batters aren't kneaded, but they also aren't as delicate as cake.
As a general guideline, you'll want a bread dough if you're kneading and want some chew. A soft wheat flour works best for non-knead recipes where you want a lighter texture, but is hard to find in many parts of the country. Pastry flour has even less protein than a soft wheat all purpose. And hard wheat all purpose will do a reasonable job for most recipes but may not yield exceptional results. Your results may vary and you should experiment, but I think this is a good starting point when assessing which flour to choose.
Yeah, I wonder if a cake made with AP instead of cake flour would really be that much worse...
Hands down, this is the most complete and concise flour guide on the internet. All these took me months to discover and learn, and you done it in 30 min
He was able to convey the message in 30 mins but I’m sure it took him MUCH longer to compile .and I agree … best flour guide for pizza by far .
Love this video Ethan! I'm Peter and make homemade bread or pizzas about 2x per week. Excellent content & presentation. ❤
He dun didlyid.
I got zero ....
all yhe flour I bought was exactly the same. 5 % protein 😋 im not sure what he's talking about 😮
A year ago I grew my own wheat, milled it, and baked it into AP bread and I can tell you that I have never had better bread in my life. Maybe it was just my hard work talking but there was an almost sweetness to it that I can’t really describe.
Maillard reaction aka caramelization
When you fresh mill wheat, within 1 day 40% nutrient loss. By day 3, 90% nutrient loss. Wheatberries are like tiny apples and oxidize away nutrients. There are no pre-milled flours on the shelve that can compare taste or nutrition because they'd go rancid too quickly. Whole wheat on the shelve is a made up concoction to increase shelf life.
Fresh milled tastes significantly better and is also nutritionally superior that's why you noticed such a huge difference. When people try my fresh milled stuff, they lose their minds. Not only that but your gut will be super happy - maintaining all those phytonutrients ensures digestion occurs optimally. Oh and wheat was the backbone of the Roman Army - armies run on their stomachs. Wheat is the best hidden super food of our time.
That sweetness that you're tasting is satisfaction. It's subtle.
I mill wheat too and bake from freshly milled. It’s so delicious! And it actually feels healthy 😂
@@h7opolo That makes a lot of sense
I like how Ethan is slowly optimizing all of the components of pizza to create the greatest homemade pizza the world has ever seen.
First San marzano tomatoes, then parmesan cheese, now dough. Next up… mozzarella cheese???
Fior di Latte VS. Mozzarella di Bufala VS. Burrata.
Regular wet mozz VS. dehydrated mozz VS. smoked mozz.
Standalone mozz VS. mixed with other cheese (e.g. Provolone or Parmigiano Reggiano).
@@xarcaz there's a study Adam ragusea cites in one of his videos that concluded that Mozzarella is the best pizza cheese by any metric used
@@bobafett4457 I only use whole milk, low moisture cheese as a result of that video
All roads lead to pizza.
@@xarcaz Mostly, I would want a comparison between low-moisture mozzarella, and provolone. I think provolone is superior to dehydrated mozz in texture, flavor, and low enough fat content that won't leech too much grease out when melting.
My ideal and best-value cheese blend is a good provolone, homemade Buffalo mozzarella (if you're making certain pizzas leave out the mozz), and a good Parmasean Grana (less quality that real Reggiano, but better value overall).
Thank you so much ! You are one of the first american cooking channel that takes care of adding information for europeans, with different standards it is usually difficult to stick to the recipe, and now I understand how to compare American and French flours! Very interesting take, and I hope it leads you to a more global appeal throughout Europe
I came here to say this! 👏🏻
Then he should probably start using the metric system. Fahrenheit is not globally used and for a good reason.
@@thaliacrafts407 I agree, but I understand he is American. To be fair it's pretty easy to calculate the Celsius based on the farenhight in your head.
@@chilldude30 In this video he does actually use metric. And his electric oven temperature is added in C.
He is doing this cause he is in europe now and sees these stuff on daily basis thereby curious him, does research about it !
I think you might be my favorite educator on CZcams. I typically have the same mindset. Why is something better? How much extra work is needed? Do I value the differences enough to do all the extra work? Is it STILL the better option or was that because of some variable that changed?
I LOVE your content. It's so ........ transparent... not sure what the best word is for it. But you are open about any bias you might have, it's 100% non-pretentious which is a gift you have. So refreshing. Genuine thank you. I get to learn how to present better from watching your content, and learn the content. It's a great combo.
King Arthur Bread Flour is the hands down winner with me for our pizza's made at home. The dough is by far the easiest to work with and tastes better than any other store bought brand we've tested in the past
Agreed!
I absolutely love the direction this channel has gone in. Really cool to see him finding his groove with his love of displaying and presenting data. Such an unusual gift that brings me so much joy whenever a new vid comes out! Thanks Ethan!
Unfortunately a 1 man band does not an orchestra make!
One person simply can not do a 'genuine' deep dive on much of anything, said the person who went to school for 9 years at university to become a bona e fied 'scientist'!
And yet, here you are listening to the one man band, and I bet learning a thing or two! @@paulortiz2035
This has to be a series.
-Best Cheese
-Best Sauce
-Best Dough (based on flour)
Ultimate combo
Bon appetit did this exactly a couple years ago. It was great.
Why it's best sauce and cheese? I didn't see it xD
Also no he took all bad flours, real good quality napolitan pizza is made with type 0, not 00.
The masterclass was probably made for peoples who wanted to start a pizzeria, but it's a scam for who want to achieve quality.
There isn't as much to be said for cheese and sauce as there is for dough. For most people, the standard (low hydration) mozzarella cheese and 100% tomato sauce (with dash of olive oil) is probably best. Other cheeses (e.g. cheddar), like all toppings, are very subjective and vary a lot from person to person, nevermind country. You can season sauce the same way way you season anything: to taste. Dough on the other hand requires a lot of prior knowledge as you can't just taste it halfway through and can't easily adjust it either. I usually combine shredded mozzarella (or fresh mozzarella but put in the freezer for 15mins, but this can make pizza soggy more easily since it's high hydration moz), cheddar, tomato passata and garlic with mixed Italian herbs to taste
And EVO
Galbani whole milk mozzarella is very good for homemade ne wyork style pizza making... now fresh mozzarella is for neopolitan style
I’ve never used bread flour for pizza but I’m gonna have to try that next time. One of my favorite things to do with friends or family, and especially my nieces and nephews, is to have a “build you own pizza” night. It’s a lot of prep work but it’s fun to make a bunch of different personal pizzas and try out what others come up with, as long as they’re willing to share😂
Plus the kids love it. Most of them just go for a typical combination, but I’ve convinced a couple of the more adventurous nephews to do half their pizza as something they know they’ll like, and the other half as something new to try. It makes for a fun evening though!
Appreciate the thorough breakdown of how different flours affect rise and shaping. Getting into pizza making (Neapolitan mostly) so this is perfect. Thank you.
Since the 00 is just 2$ in Germany I always go with it. Important thing to know: 00 Flour needs a lot more rest time to evolve its flavor. My dough itself rests 48h in the fridge and after making the dough balls its resting again 4-8h at room temperature. Then you have got the full potential of this 00 flour. :)
As Ethan mentions, there are a couple of different 00 flours from Caputo alone. There are some optimized for a short rise and others for a longer one. I never really tested the differences methodically though. If someone knows of a source that does test the different Caputo flours, I'd appreciate a hint :)
@@TomSchaffer Look at the W ratings of the flour, the higher rated ones (300+) are better for long fermentation
it's not because it's 00 flour, it's because of the fermentation that happens during those 48 hours.
No flour will give you a complex taste after a couple of hours. Besides, flours are different: maybe the 00 you're using does its best in 48h or so, while others give great results even after a shorter period of time.
Of course I'm only talking about taste here! Time also influences how easy handling your dough will be at the end of the process, but that's something you get used to after a while 😀😀
Well the same goes for all flours i guess. I once forgot a remainance of a standard baking flour dough in the fridge for more than a week. After baking it, it yielded a super crunchy/crispy tasty bread
@@TomSchaffer I was using a no knead recipe for a 3 day cold ferment and it really did develop a great gluten network and the bubbling of the crust was amazing. Definitely worth trying for yourself. Planning 3 days ahead of time for pizza night has become difficult for a family on the go though, so it's rare I get to use it.
A bit further from on-topic, but I'd love a deep-dive on thickeners. Wheat flour, corn starch, rice flour, more obscure options like potato starch and sweet rice flour (that last one I'm especially interested in). How powerful they are as thickeners compared to each other, differences in mouthfeel or flavor, how well they hold up in the fridge or freezer, even roux versus slurry. I have a family member that's no-wheat-or-corn and I'd love to know what options there are for making gravy he can eat.
There's almost too many thickeners to list
I don't want to be mean but I find it funny that the potato starch might be considered obscure in your part of the world. To be fair I have used corn starch for the first time in my life just a few months ago. 🙂
tapioca starch
Aspic (Bird Fat), Arrowroot Powder, Xanthan Gum, and Gelatin come to mind.
I was thinking the exact same thing...wondering if theres a better way to thicken up my chili other than standard rhue made from generic all purpose flour and assorted spices
I'm staggered by the price of the Caputo 00 Pizzeria. I can buy one of these here (The Netherlands) for less than 2,50€. I can imagine why US pizza enthusiasts would opt not to buy it at an 8 times price inflation.
I bought a similar quantity of 00 flour a couple years ago and the stuff is damn expensive in Texas. The brisket is reasonably priced, though.
55 pound bag if you can use it.
As a cook, these are the types of questions that are really important to explore and explain. Love your approach here Ethan, hope all is well. If you make it to Asturias in Spain and want to cook up some food, lemme know!
Very interesting video. European here and I've been deep-diving into the world of flour myself for the past couple of years, in order to create the best pizza I can. So here are maybe some more rabbit holes for you.
When I went to Italy for a short trip to learn how to make pasta (nothing fancy, it was a holiday trip), the chefs I met all said that "typo 00" is, like you thought previously, based upon how fine it is milled. Of course, there could be a language barrier preventing me from learning the finer details. However, I have noticed that when making pasta dough with type 00, the dough is a lot softer and smoother, almost silky smooth, as compared to dough made with regular grocery store flour.
I'm a little surprised it's so expensive in the US, because it's like the standard flour they use in Italy. They use it in everything.
But "type 00" says nothing about how good it is for pizza dough. This indeed has to do with the protein and gluten in the flour. I noticed this when I found some type 00 flour in my grocery store, specifically meant for pizza, which gave me terrible dough impossible to knead into a round pizza, without tearing the bottom. (Still a tasty pizza, though)
Apparently in Italy they also have a W-value which indicates the level of gluten in the dough. The level of protein is related to the amount of gluten, but apparently it's not a direct relation. I don't know why yet. The type 00 flour that you used, Caputo Pizzeria, has a W-value of 260-280, which is strong and good for if you want to make the dough in the morning and the pizza in the evening. That same brand also has the "Chef" or "Cuoco" variety with a W-value of 300-320. Stronger and good to make dough that rests for 24 hours. Yeah, more gluten also means the dough can/should rest for longer. This also improves the taste from the yeast. That stronger dough can create a more airy, but crispy crust. You can also add a little semolina, which is yet another type of grain, to make the dough stronger and crispier.
Did you know that the Neapolitan pizza recipe has no olive oil mixed in the dough, but the Roman recipe does? I bake my pizza's in the oven on a pizza stone (although I'm looking to buy that Ooni). It turns out, pizza dough doesn't brown without fire, except when you mix in some olive oil. So if you bake them in the oven, go for that Roman recipe.
One thing I noticed when you were making the dough: try not to mix the yeast and the salt into the dough together. The salt will kill the yeast if its concentration is too big, so mix the yeast into the flour with some water, so it can already start, and add the salt last.
At one point I added oil out of curiosity. Then I noticed the dough is less sticky and easier to work with. And the pizza that came out had a nice crust at the bottom.
Very easy decision to keep doing it.
‼️ Water quality was also a major factor in how the dough forms. Furthermore, Jon Taffer had an explosive episode at a NY pizza restaurant that is worthy of a watch. Flour was a key distinction.
Wow this video must have taken so much work, between all the tests, research, cleaning up after each test, and then putting it all together into a coherent presentation. Great stuff!
I use the King Arthur 00 flour for pizza in our brick oven, mainly for the ease of shaping. The chew is good too and after watching your video, realized the slower browning is valuable too in hot ovens.
I would LOVE more deep dive videos into flour for all use cases. I will go down the rabbit hole anyway, but your videos make it so easy!
Most of the classic NY PIzza shops are using Sir Lancelot from King Arthur. Has a high protein content and crisps up nice with a touch of sugar in the mix - especially in lower temp home ovens. Once I switched to KASL my home pizza game completely changed.
So they added malt to the flour for the caramelization.
that specific brand? and someone said malt is that true? where do you get it?
@@jelly8594 They do add malt, it improves the rise.
@@TonyStackzz King Sir Lancelot and General Mills All Trumps are by far the most common flours in NYC shops. They're both roughly 14.2% protein content.
@@davidfuller581 and it helps with browning in home ovens, because of the caramelization.
One thing I learned from getting an outdoor pizza oven a few weeks ago, some flours add enzymes to help with browning in home ovens. If you wanna cook pizza indoors, that's great, but if you wanna cook it outdoors in something like an Ooni or Roccbox, you wanna look out for that since it can make your crust burn easier
Examples of each?...
I can tell which store made pizza doughs have too much sugar or other added stuff because they burn to a crisp before the cheese is melted in my propane pizza oven lol so instead I stick to homemade dough with very little to no sugar to prevent burning
KILLER video, dude. I've watched probably 100 different "bread" focused youtube videos in the past 2 or 3 weeks and this one was by far the most informative and succinct. No time wasted. Love it. This video alone is my 1% improvement for the day. Thank you!
Thank you for all the hard work, seriously! Very, very well done!
To the question of "that can be another video, if you guys are interested"... Yes. I will watch *all* of those.
Professionally, I'm a research scientist, and my interest in food and cooking come through that particular lens. I really appreciate the depth of research you put into your videos, and your presentation is *spot on*. It's informative, but without being dense or inaccessible.
Recently these video essays on "What type of X is best for what?" have been the videos I instantly click on whenever I see them, regardless of what time it is lol
Personally I'd love to see really more of anything like this, even if it's a follow-up for flour types, or how it affects cookies.
The data spreadsheets are very interesting and I've learned so much more than I ever thought I would from every video like this you've posted :D
I wholeheartedly agree! Great clearly presented information - science made simple so we can choose the food ingredients to get the results we want. Love all his videos and watch them as soon as they pop up in my feed.
I agree
Great video. You speak clearly and give out the correct info without confusing us
Great video!
Great balance between the sience behind it and the actual result.
Watching this video while waiting for my napotalian pizza dough (done with tipo 00) to rest for saturday family dinner and did not skip one second!
Have a great weekend!
This must have taken forever to prep for, cook, shoot and edit! Mad respect for you Ethan! Entering rabit holes is becoming your specialty 😂 Anyway this was a great video. Thanks for creating such informative content.
High quality „00“ Flour is for a long fermentation period of at least 12 hours. I think the difference gets bigger the longer you ferment. Especially when you cold ferment in the fridge for 48-72 hours. I was suprised how well your results came out, as the dough looks pretty underproofed.
I agree completely. 00 cold fermented about 4 days makes an incredible result. Light airy & crispy !
i tried milling my own flour for pizza dough from hard red wheat berries. it did not come out good. the dough was dense and not elastic at all. i am guessing the gluten formation and rise was impacted due to the bran. i basically gave up and just used store bought flour. so rule of thumb, when you are making terrible junk food that will always be bad for you, dont bother to make it healthier.
yes some flours get weird tastes or consitency after long fermentation.. thats where it shows the difference
@@jamesgarner2103 you can reduce the amount of yeast and don’t forget to put nice amount of salt. Enzymes in the bran makes perfect environment to yeast cells to multiple faster as flours without bran. I assumed that your dough is overfermented and gluten networks already broke during fermentation process. We called it in German Übergare or overfermented
I've been using a dough recipe that calls for beer instead of water. Did a test last week when I had coworkers over. Cold proofed one batch, and made another batch just hours before. Similar results and two of the 8 people liked the fresh dough results better. Dough rose more in the oven. Not bad option for last minute pizza cravings.
Feel so fortunate to have this video show up on my feed! I happened to be hungry & it made that all the more pleasurable. I immediately went to my fridge where I found left over - originally frozen Home - Run pizza that had generous mozzarella & sausage only to which I had only some black olives & a mixture of Parmesan & Romano cheese but tasted heavenly as I finished the rest of the video wanting to learn how to make the homemade kind of pizza. Loved it & checked out the other titles on his channel & Just knew I had to subscribe & receive all notifications. Thank goodness for the algorithms of You-Tube.😊
Thanks for making this video. I have been trying to make the right pizza for a while. It's all in the dough. You educated me and I'm very thankful for that. Thumbs up and five stars!!
I use a 50/50 mix of 00 and all-purpose flour with either a fast 3 hour rise using the proof setting of the oven or 24 hours in the refrigerator, depending on how much time I have. I previously just used all-purpose and the main difference in adding the 00 is working the dough, especially when hand stretching and air tossing, and the texture when eating. Worth the added expense for me.
I cook in a 550°F oven using a trick learned from a neighbor who is a retired NJ home economics teacher. First spread the dough, apply just the tomato sauce and cook for 3 min. Remove, add all the toppings (I like to load mine with the works) then back in the oven until done, 4-5 more minutes. I par cook the sausage in the air fryer and the onions, peppers and mushrooms with seasoning in the microwave, draining off the water extracted from the cooking to prevent the pie from being soggy. The result are slices you can pick up and eat without all the toppings falling off.
great idea with the par bake.. trying right now!
Yes, please do another video on anything relating to flour and flour testing. My wife recently (like a month ago) got into this thing of baking our own bread for sandwiches, so she is now all into learning about flour and what the differences are. I'm particularly a knowledge gathering researchaholic in general, her, not so much, but because of her recent interests, she watched this whole video quite enthusiastically.
Also, I work in raw and finished bakery product distribution as a local semi-truck driver delivering to bakeries and donut shops all day, because of that, I have seen SOO many different types of flours, thus I also found this video quite interesting, and as I can get wholesale prices and have a wide variety of options of flours to choose from, all of that makes my wifes recent interest all the more potentially expansive.
Off topic sort of, but as both my wife and I are Polish, but she more particularly (because she was born and raised in Poland) found your last name humorously fitting to this video. Since most people probably don't know, Chleb, Chlebek, are Polish words for bread, so my wife noticed that immediately. Your last name to us is like reading Breadowski, lol.
So Mr. Breadowski, we would love to see you make more videos on flour.
absolutely!
.!,,
You seem like a lovely couple, thank you for your important work and thank your wife for her support! I love your attitude of always learning and observing.
I recommend looking into tangzhong or yudane for the sandwich bread your wife makes. It's a quick step that can improve the quality and shelf life of your homemade sandwich loaf.
you are a legend! I like how you dive into all the science bit of this experiment. your videos are super informative in the field amount of research and knowledge that got put into them. Thank you for that!!
Excellent deep dive into flours. Thank you!
One point about tipo 00 flour for "neapolitano" pizza is that is lacks the malted flour which causes browning(undesirable and unnecessary for a 900 oven but necessary for the 500 home oven).
Caputo makes an "americano" version that adds the malt for browning in the lower temp oven
“Napoletano” if you’re going to try Italian…
Is there a source for malted barley that one could add? American bakers are into adding sugar to feed the yeast, but that just ruins the flavor - unless you have a sugar addiction to feed.
Things get even more interesting when you consider strains of wheat - here in Western Australia, our wheat is bred (haha) to be drought-tolerant, which affects hydration and absorbency. When trying European or US bread recipes I constantly have to add 5 to 10 % more liquid to get a similar result.
Brilliant synopsis. In depth well studied and explained and Worthwhile for any person to study and know about such a ubiquitous food item. Well done professor.
Would love seeing different videos about different flours for different products! Love your videos Ethan, certainly help me understand what's going on in the kitchen a lot more.
I haven't looked at the subscriber count on this channel for a while and, wow, 1.38 million. Quite deserved. I'm happy this channel is getting attention. Ethan is excellent at what he does and I'm glad he's getting recognition. I think he may, quite possibly be, the best "food guy" on CZcams.
Nikki Dinki is very good too but not the same format so but really a good comparison.
This was so informative and interesting - food science that is really well presented. Thank you so much!! I would love to see more videos like this
VERY interesting. I used to make lots of sourdough bread. I always used bread flour and my loaves pretty much "exploded" in size and tasted soo wonderful. Thank you for all your work making this vid!
As an avid baker, I super appreciated this breakdown. It has made me curious to attempt cinnamon rolls with 00 flour for ease of shaping.
Please, don't wait for us to recommend topics for you to try! I'm curious to see what video ideas this has sparked for you... & am hoping some pertain to pastries & cookies!
Ethan puts SO much work into these videos.
Yeah underrated comment
This was fascinating and informative. Thank you for all the explanations! Very helpful in my quest to make the perfect (for me) pizza crust.
I can’t thank you enough!! This was so helpful to me one of the best videos for me
I've found that aging the dough has a better effect on the taste of the pizza crust than the type of flour used. Letting dough sit in the fridge for 2 days or more gives it a very nice flavor and texture.
Don't put it more than 2 days please, you don't really want to eat alcoholic pizza m8
@@facundorivas4632 You know that alcohol will not be there after backing anymore, do you? :)
@@MarekSzulen yes, but leaves it's acidity though
@@facundorivas4632 Not necessarily. There are 00 type flours that are intended for long fermentation. For example both, Caputo Pizzeria and 5 Stagioni Pizza Napoletana are made for slow rising of up to 72 hours (where 24h are advised)
@@MarekSzulen that being said it's because the flour is made for it and you put the precise amount of yeast and a precise temperature too, a normal flour and high quantities of bad yeast will make it fckn acidic man, don't put exceptions in the general rule because almost no one here knows water percentages for tye flour they're using or the humidity of their oven
I would absolutely love more flour experiment videos. I’ve always been lost on all the types of flours and how many of them I need in my pantry as my “essentials”.
Great video, the details were perfect. Any of the video ideas you had sound like they would be very interesting to watch and learn from. Thank you!
I am loving your deep dives into food ingredients and would absolutely love to see one or more videos about flour.
Excellent video. Answered all of the questions I had been wondering about and many that I didn’t know enough to even ask.
Hey ethan! Just watched this and it's so fascinating and so many rabbit holes on this topic! Would love to see a part 2 or 3 or a whole flour mini-series, addressing some of the other "loose ends" on flour, gluten. Could do one on cake/pastry flour, or specialty flour like masa harina, rice flour, glutinous rice flour, flour vs. starch etc. Flour in other cuisines. So many potential topics! Hope to see any kind of follow up to this one really!
You have this uncanny ability to pass your enthousiasm and studiousness (if that's a word) over onto your audience. Never anticipated myself to be thrilled to learn about flour, yet here I am rewatching this to cram all that knowledge into my brain. It's suddenly so much more interesting than it's ever been. Kudos to you.
Would love to see a follow-up with other flours for cookies, pastries, etc. These videos are so interesting.
Very informative. This answered a lot of questions I've had.
Thanks so much!
This is exactly the kind of content I’m looking for on CZcams. Keep them coming for other foods!
Okay, that video really let my inner food nerd geek out hardcore.
Loved every minute and would be very happily watching a part 2!
I love seeing that there are so many food nerds out there and we are all united by being in Ethan’s comments’ section 😊
@@nicoskefalas Haha, I agree! 😅
Please do a test with all the 00 flours for pizza as the domestic ones are much cheaper. Loved the video btw!!
THIS! Was this content made for me? I've been asking these flour questions in my mind every time I'm in that isle in the grocery store. Thank you for this content 🙏 😊
Awesome
clearly explained
Thank you very much
More power on the days ahead!
You can buy wheat germ and wheat bran separately and add it to white flour to make your own wheat flour. This lets you hydrate the wheat germ and bran *before* adding it to dough. When you do this, you blunt the sharp little razor-like edges of the bran shards that cut up your gluten. The wheat germ also has some effect on gluten, I'm not sure what's doing it, but something in there also can interfere with gluten networks.
I have used this to make "superwheat" sourdough bread where I include 200% of bran and germ content that would normally be in a whole grain wheat flour. Just hydrate the germ and bran a few hours before you start mixing your dough with 100% white bread flour. Then take all the excess water from the bran-germ hydration step, squeeze the bran-germ to get more excess water out, and use that bran-germ water in place of some of the water in your dough. Mix up your dough and add the bran-germ toward the end, add it like an inclusion, and proceed. Don't mix it in too well, it will get integrated more during folds. This bread will come out very close to the lightness and texture of white bread, with all the flavor, fiber, etc, of a superwheat.
This can be used for incorporating bran and germ into just about any recipe that uses white flour, though I haven't tried it with low-gluten recipes (cookies, biscuits, etc), I suspect it would work just fine.
(This is from Modernist Bread with a few of my own tweaks.)
I do need to try this method -- any time I ramp up the WW flour content in my breads, I'm disappointed by those bran shards slicing my dough during kneading. It happens even if I hydrate the WW flour before mixing, so I'll try keeping the bran out (by sifting?) and adding it at the end of kneading like an inclusion.
I have watched and read about bread/pizza for years and your explanations are spot on. Thanks for doing this deeper dive into the types of flour and their characteristics. Good job!
Muito obrigado por esta aula. Me tirou muitas dúvidas que sempre tive a respeito das farinhas, massas, elasticidade, fermentação... enfim um conteúdo extremamente técnico e acessível. Best regards from Brazil!
What a fantastic video, thank you for the information!
I've been using bread flour for my pizza dough for years and it's my favorite in all of my different tests. I highly recommend it from my own independent trials. I really appreciate the depth of this video.
I agree. AP is fine and if you wanna shell out for some nicer Italian flour, more power to you, but Bread flour is always my go to.
Don't know the exact science but bread flour interacts the best with yeast for my pizzas and desserts
This video was incredibly well done. So much info, perfectly spaced out and paced. Great job going an amazing deep dive.
Excellent video! Thank you.
brilliant! i love educational videos like this as well as scientific approaches to comparison! thanks!!!
I love these ingredient comparisons and breakdowns, they really make you think about individual ingredients instead of a whole dish
Fascinating! Thanks for putting so much time and effort into this. I’m totally on board for any and all follow up videos!
Omg I have wondered this forever! Thanks for doing this!
You killed it! Very concise and detailed.👍👍💯
Please do the cookie flour video. Also, one thing that could be interesting to test is how the varying flours change in taste and texture after very long proofing. When I make pizza, I make a poolish on Friday, make a primary dough with the poolish on Saturday with much smaller amounts of yeast and a secondary dough using the primary dough and more yeast. The primary dough develops a rich flavour but loses its springiness and ability to rise well after the long period of proofing so the secondary dough comes in and does the heavy lifting for the texture and airiness of the dough.
I make pizza at home quite often so was really happy to see this deep dive into the flour. Really well presented! Great balance of the details behind the science and the practical effect.
What was your conclusion
In Finland we have "Special Flour" for pastries and bakery, "Half-coarse flour" for breads and other salty stuff and possibly for the bakery stuff if you ran out of special flour, and "Breadbun flour" for breads and small bread buns, which are common here, the easiest thing to bake as "bread". We don't know anything about this ash content -thing nor the other grading stuff in middle europe. I have many times pondered what the "Coarse flour" is as there is only "half-coarse" in the shops, but maybe the breadbun flour is the "Full coarse", having more stuffiness and structure, more whole wheat style. This has been enough for me at least for baking for these 15 years of adulthood and enthusiasm in home cooking and baking. I'm more the kind of cook that says "everything goes as long as it tastes good" so I mostly use half coarse flour for everything, as it is the cheapest and multi-use stuff to have in my kitchen, as I'm quite poor.
I started buying King Arthur bread flour for making bread and I've noticed a big difference in how light and fluffy they are and got many compliments. Good content!
What a great and informative video, Ethan! Thank you so much for all the effort and hard work that went into this. I would love to see more on the subject of pizza, especially Neapolitan style pizzas.
Keep up the good work mate!
Tip for those who want 00 Tipo flour but find it crazy expensive(it is):
If you have room to store it, find a restaurant store near you and buy it there. Get a food grade plastic tub to store it in while you're at it. There a 55 lb bag of 00 flour is less than 50 bucks, compared to the insane price you pay in a store for 3lbs of Caputo.
You are right! I am also contacting local companies, or smaller granaries, if you will, to see what they have?
Absolutely
Thank you!
@@purplelavender3249 You're welcome. Hopefully my advice led to you getting plenty of 00 for months to come. ;)
Lol flour 00 isn't expensive at all, it's one of the most cheap kind on Italian dough.
Type 0 is usually the best for better quality pizza, not 00, and type 1 and 2 are more expensive.
Very high quality type 00 dough it's so rare I don't think it exist on the market.
If you meant to say that Italian products are expensive yea ... You should try looking for a similar product closer to your country maybe... Everything you buy from italy becomes expensive.
you explain everything clearly!
This video was a huge help for me. Thanks from Texas.
Really appreciate your posts and all the research you insert. It would be awesome if you could do a video on doughs, how to store in fridge and best practices for freezing and how to thaw then bake.
I'm loving the comparison series you've been running. Definitely some of the most interesting food tube content in the past year or so
AWESOME video, thank you!
Such a great job on this video. Thank you
I really appreciate your content that focuses on techniques and a more scientific approach to understanding. I also love when you make charts and guides to help people with their creativity. This kind of content is far superior to most cooking content on youtube.
Bro i so much appreciate this kind of quality in your videos!!!!
Such a great video ! Good questions asked, good tests, great insights and explaining how flour works, this is a masterpiece. I am definitely eager to see the same experiment with cookies ! (I live in France by the way and thank you so much for the equivalence table!)
LOVED your video with all the details. Would your recommendations be different for thin crust pizza?
And YES, please do a video on bread and pastries!
What a lesson! I learnt a tonne in 30 minutes. Thanks for making this video 😊
I would absolutely love to see a trial between domestic 00’s! Can never have enough pizza deetz!
Love these educational comparison vids Ethan! Keep up the good stuff! 👏🍕🤘
Maybe try a blend too, like 2 parts unbleached with 1 part 00.
Extremely helpful and well put video Ethan. Great work. Some follow up videos about cookies, cakes, tarts, enriched doughs etc comparing different types of flours would turn your channel into an encyclopedia for all aspiring bakers like ourselves. Keep up the good work man!
Great video! I would love to see a comparison of flours for traditional breads (baguette, sourdough boule) to see what makes a French baguette different from an American baguette
Amazing research and effort on this video mate. Best wishes!
I’d love to see a similar video about baguettes. Just as with pizza, there seems to be a lot of folklore (in the US especially) about what flour you _must_ use to get authentic results.
Can't express my gratefulness for all the work you put into this video. Would absolutely love to see a video comparing different American "00" flours to tipo 00. You are a hero!