Dear Kaja,

I’m actually using the Weekend Bakery’s recipe (www.weekendbakery.com/posts...nt-recipe/). The only difference is that I bake croissants on Day 2 directly instead of putting the dough in the fridge on day 2 and baking on day 3 as per WKB recipe. In fact, that’s the only difference.

Happy baking,

Stefano

I think we can get Caputo from an online source, Bakery Bits. Thanks for the clarification. It may well be that my supplier has sent ‘0’ – the sample bags are blank. I just assumed, perhaps wrongly, that it was ’00’.

Hi Alison,

I lived in Molino Del Piano from 1986 to 1991! So I know very well Pontassieve!

Stefano

I’m in Pontassieve. Found and followed you on IG! Will be nice to connect there.

We love the caputo too. Also the caputo ‘cuoco’ which works great when working with longer proofing times. When you make pizza, you want to have an extensible but not very elastic dough. This way it is easy to roll out and it does not spring back that much. This flour works well for that. But we must say, the caputo blue works well for pizza too.
Maybe you have also heard of Manitoba flour (Canadian very high protein content wheat flour) and it would be possible to buy for you to mix this with your bread flour, that would be good for pizza too.

Hi Nigel,

I use Italian flour tipo “0”, which is the best for pizza. Not sure you can find it in Scotland, but one of the best flours for Pizza is Mulino Caputo. The 00 flour is usually better for sweet preparations, cakes etc. It’s not only matter of grinding (finer or coarser) it’s also about the amount of proteins and fibres. Nevertheless, also with a good 00 flour you can bake a great pizza. Check the % of proteins, that’s a good rule of thumb. If the protein percentage is higher than 12-13% you get a “strong” flour, good for bread and pizza.
About Instagram, please, go ahead!

Happy baking,

Stefano

Thank you for showing us your baking (and thanks to Weekend Bakery for letting you do so). I buy all my flour from a mill in England and they have asked me to test 5 different samples of ’00’ flour. So far, I’ve been making my usual sourdough pizza with them but I will have to try your method and compare the results. I notice you do not specify ’00’ flour in your recipe. Would you not use it? I also like the look of your walnut loaf – I can hear my rye starter screaming to be used in it!

I’ll connect on Instagram, if that’s OK.

Best wishes,
Nigel (in Scotland)

Ciao Alison,

I work and live in Switzerland but my family is in Florence. I’m in Italy as well now, due to the Covid19 outbreak. Close to Florence, actually. Glad to hear that you managed to get some flour! I’m on Instagram, this is my profile www.instagram.com/youbakeit/

Happy baking,

Stefano

Hi Ulrich,

the recipe is the one from Weekend bakery (www.weekendbakery.com/posts...nt-recipe/). It works great.

Happy baking,

Stefano

I am in Florence, baking also with sourdough. I just got some new flour from Molino Rosso, as you. Are you on Instagram? I’d love to connect.

Dear Rowena,

I managed to source my flour from Molino Rossetto (online shop, even though they temporarily stopped the orders last week) and from Tibiona (they have Caputo flours, one of my favourites). Tibiona ships in 2 weeks, but at least they still have flours available.

Happy baking,

Stefano

Dear Tom,

thanks for your message. My grandfather was a baker, so I grew up “absorbing” some skills from him. Then it took me decades to start baking on my own, but since I started..I never stopped. Would you mind sharing your recipe for waffles? My wife loves waffles.

Stay safe and take care

Stefano

Dear Robyn,

thanks for your kind words. It’s nice getting comments and feedbacks from all around the world. In particular now that we can’t travel, and we don’t know when and if we’ll be able to do it again.

Happy baking,

Stefano