Focaccia - FWSY - Rinforzato
I've been curious about trying the Antimo Caputo Tipo 00 Rinforzato flour.
A few weeks ago I called an Italian grocer 'Taylor's Market' located in CA and asked if they would repackage their Caputo Rinforzato flour into smaller 5 lb bags. They were very obliging. Their shipping is very reasonable for me.
Note: I just have to tell everyone if you don't already know. About all my jam's and jellies... Having a loaded double crop of figs on my tree this year I have been picking daily and making small batches of fig jam....Oh, so much work. Until, I found the new 'Ball FreshTech' automatic Jam & Jelly maker. OMG..push a button...perfect jam and jellies. Not to be associated with being an add or anything..but this little machine was perfect and perfect it does make..so fun, easy and simple, time and mess saver. It just came out this summer. Check it out on Amazon.com for the best price..normally $99. I got mine for $79 and would have paid twice that..now I can can also use a smaller hot water canner. Perfect holiday gift..also Walmart carries it at a great price.
Ready for holiday gifts.
Now back to the baking : )
The Rinforzato is approximately 12.5% protein, 14% moisture, 0.53% ash content.
From what I've read it's supposed to be good for making ciabatta and focaccia type breads that have a high hydration and I have read that it's suited to long slow ferments. I'm hoping to try an Italian type bread and rolls with this flour.
I made the S
K.Forkish overnight pizza dough with levain for these 3 pizza's and a 1/4 sheet pan focaccia with this the Rinforzato Caputo 00. I have also made a favorite of mine Ciril Hitz focaccia and ciabatta made with a commercial yeast, using the Rinforzato 'reinforced' flour. It was delicious.
Ciril Hitz Focaccia w/rinforzato 00 flour
One of my favorite ways to enjoy focaccia. Just simply sliced into bread halves for sandwiches.
S
K.Forkish Flour Water Salt Yeast - Overnight Pizza with Levain and Focaccia - using the Caputo Rinforzato
flour gives an added chew and this flour is not really designed to be used for pizza ,as many of the other Caputo 00 pizza flours are better suited for pizza's. Non the less, the pizza's were delicious, more chewier. Reminding me of a sourdough type pizza made with a regular bread flour.
The focaccia was delicious and I have not tried SF version of his focaccia, using my bakers formula Caputo 00 flour. I would not hesitate to make his focaccia. It was very tasty.
Shaping the focaccia dough
I made 3 nice sized pizza's and a 1/4 sheet pan focaccia.
The focaccia was lightly seasoned with Italian oregano, EVOO and some lovely Fleur de Sel salt.
First the 3 pizza's were made, one was sent to a neighbor. Using fresh mozzarella and the other two were for us. One also with fresh mozzarella and the third pizza, used a firmer fresh mozzarella.
I like using the firmer fresh mozzarella on a pizza that will not be eaten but enjoyed later by being warmed up. I think using the firmer fresh mozzarella taste and reheats much nicer on a pizza that is enjoyed later or even the next day. I don't think the fresh mozza reheats that well and losses some of it's best qualities in the reheat.
Pizza's with Rinfozato Caputo 00
One for the neighbor
One for later to be reheated. I used a firmer fresh mozza on this one.
Sylvia
Comments
Beautiful focaccia and pizza - wish you were my neighbour!
The jam maker looks interesting. What if any advantage would it have over a bread machine with a jam cycle?
Thank you mini_maggie!
I have a jam cycle on my bread machine. Which I don't care to use. Not the same ballgame. This machine makes beautiful jams and jellies. Be sure to check out the reviews and video's.
You put in your pectin, fruit, press a button, stand by for a couple or so minutes a buzz goes off, add your sugar...choices of how much sugar too! I like the lower sugar. The timer is set automatic and goes off in about 30 to less minutes...walla, perfect jam or jelly. While you can do other things. Very easy to clean. Check out the reviews on Amazon.com..one lady won a Blue Ribbon for her entry at a state fair and also gives some nice recipes. If you go to the Ball's Jam and Jelly's website there is a video on the Freshtec, supplies and recipes.
It makes small batches and says you need to wait 30 minutes between batches..I have made batch after batch with no problem's, by the time you have ladled jam, it's ready for another batch. Makes four pint jars at a time. Plenty for a small family or make several batches. You'll have plenty of time while jam is making to clean up as there is hardly any mess. NO hanging over a boiling pot and stirring and watching.
I'm just a satisfied customer, who has been making homemade jams and jellies for well over 40 years ..not a salesperson.
Sylvia
across the lake to get fresh figs so will do that tomorrow - fig anything is fine with me - even on pizza with a little prosciutto and sage :-) Your jam machine sounds like a winner. I make a lot of jam and will have to check it out at Wally World
You bread and pizza are terrific......maybe even stupendous. You have very lucky neighbors. I'm not sure there is enough cheese on that one focaccia though. What great bakes .Olive pizza - Yum Yum!!!
Happy bakign Sylvia
I got carried away and the shredded cheese ran and melted all together..still tasted good..but doesn't warm with cheese the next day. So if you want to eat the focaccia the next day. My advice would be to leave off the cheese.
My neighbors were told they were getting an experiment...they replied they are happy to get them.
Mike loves mushroom and sometimes some olives on his pizza..but his favorite is pepperoni, which I forgot at the market.
I really have to plan ahead for next year. My tree keeps getting bigger and better. Funny though, these big birds attacked my first set of figs of the season and only a few where shared with smaller birds the second set of the season. I even was going to net the tree and didn't have too.
I can't wait to dry some whole figs next year.
Did you know that dried figs are tasty but have a different flavor than the fresh in baking or cooking..well just kinda makes sense...some of that good sweetness is lost.
As much as I love things in bread...I just love having them on top...especially a fig compote, with made with dried cherries and apricots and maybe even some mustard seeds....so good served with a cheese platter.
It will be so much easier next year as the ripened figs get picked daily.
It's nice to be able to have organic, fresh. Your gonna love this jam and jelly maker. Best invention since the coffee maker. Tefal makes one over in Europe. Probably gonna put jam and jelly sales on big drop in stores..I don't imagine they liked seeing this product go to market.
Thanks for all the nice comments : )
Sylvia
apple wood smoked bacon is done, not is on to Italian cured meats like pepperoni . Pepperoni isn't usually smoked but I like it that way. A pizza without pepperoni and home made hot Italian sausage isn't a pizza :-) The bacon made for some fine BLT's for dinner tonight but it will make it to a pizza this weekend too - with sausage and pepperoni! My Walmart did'lt have the jam machine.
Happy jam and pizza making!
Sounds fantastic.
Maybe it's only online at Walmart. They don't all carry the same stuff. Online though it should show your local stores and tell you if they stock it.
Sylvia
Your pizza just looks so fantastic. And if I made jam I'd certainly get one of those gizmos. Always interesting chez Sylvia. -Varda
What a fun gizmo. I just finished watching two cute little boys on You-Tube make some jam in the FTec.
Sylvia
We ran into green fig preserves while living in South Africa. They sounded totally weird but it only took one taste and we were hooked. Here's a recipe, in case you are interested.
Figs, prosciutto, and caramelized onions make a knock-out pizza, too, especially when garnished with a bit of goat cheese after baking.
Your preserves look scrumptious!
Paul
for the recipe. I've seen similar preserves and they do look so delicious. I'm just not to much on skinning my lovely organic Black Mission figs. That is a lot of work and not as easy as it sounds. I do pour boiling water with a little baking soda over the figs and let them soak a few minutes. That removes any stuff clinging or alive. So far I haven't found any sign of bugs. You'd think they would love figs as much as the birds and critters do.
I have to watch myself on goat cheese intake with a side of fig compote and prosciutto served alone or as a topper...what a lovely flavor combo.
Sylvia
Paul that indeed sounds like a knock pizza combination and just went on the to bake list . . .
Silvia very nice pizza and foccacia. I will have to get some 00 next trip to the big city.
Nice baking! Brian
Here's another tasty fig pizza I made back in 2010 baked in my electric oven with regular bread flour KA brand.
It's an Italian style with fig, goat cheese, pine nuts and a lovely drizzle of a sweet basalmic glaze. A basalmic glaze compliments the fig's and it's all topping for a perfect finish. I wouldn't hesitate to add some over the fig, proscuitto and onion.
I like to call it my under the sea pizza. The way I sliced the figs and arranged them reminded me of a starfish. The pine nuts the floor of the ocean...kinda silly, but that's what it looked like to me.
Sylvia
Beautiful fig jam! I have to tell my sister about your jam maker. She just spent $2000 (Aussie dollar) for a Thermomix just because she loves to make fig jam and hates the hussle of stirring when making it.
What a beautiful bake, too. I wish I can live next to you. Fig jam and Italian breads are the best. :)
Annie
She will love this machine.
Since it just came out this summer there are new recipes emerging slowly. A recipe book does come with
the jam maker and there are new recipes being added on the Ball web site.
I didn't see one for fig jam so I used the strawberry jam recipe given and low sugar and added different things
like walnuts, spices and just plain. Add the nuts and spices after the jam just finishes cooking.
Sylvia
Whoa... that's too much deliciousness for me to handle. Fresh mozzarella, black olives, tomato sauce, and basil? That's my cue to drool right there.
Scrumptious bake, indeed!
Zita
For the nice comment, Zita
Sylvia
Those pizzas and focaccia all look fantastic along with your jams and jellies.
Regards,
Ian
Thank you for the nice comments : )
Sylvia
Everything looks wonderful ! Did you use your WFO to get those pizzas that nicely charred ? Love the crust and the focaccias ! I also have made jams for decades. That looks like a revolutionary way to handle the process. I only need a few jars for the 2 of us so would be perfect. I shall have to take a closer look. Always enjoy your posts Sylvia. c
I didn't make these pizza's in my wfo. Now, with cooler weather I enjoy most my baking outdoors around a fire.
When pizza's are baked in the wfo using the 00 tipo flour you will get more of a speckled or spotted charring on your pizza crust..sure fired look of a woodfired pizza with 00 flour!
How about that little easy jam maker. Perfect for jam for two or several batches. I made several batches for my holiday gift baskets with no problem and no sweat. There's new recipes coming out. You can also make pasta sauces.
Sylvia
David
Thank you, David!
I just had to see the difference in the Caputo Rinforzato 00 higher protein. I would imagine all the pizza 00 flour's have their little differences. So far the chef's blend is my favorite and I think I will stay with it...but then I haven't tried the popular 00 blends for pizza's made commercially. I believe CM has a favorite used by the bakeries.
We had a very nice visit to my grandson. There was a good little Italian family owned diner, pizza restaurant right next to our hotel, pretty decent pizza's and we enjoyed brunch at The Girl and the Fig restaurant ' packed full for lunch, a fairly nice Italian dinner and a quick pop into Petaluma to the bakery just before catching our plane home. We did quite a lot including food, clothes, skate board wheels w/lights 'lol' new fad out and desk chair, shopping for my grandson, even went to the mall...though we couldn't believe they didn't have a Norstrom's 'lol'.
I loved the little quaint town's and history. The weather was lovely and a little rain too.
Thanks for the reference.
Sylvia
pretty amazing technology..now if they have figured a way to not have to still do the hot water bath !
I can't imagine ever getting the home oven hot enough to get that level of charring on top of the pizza...only with the broiler. Very nice ! I haven't tried any other "00" except the pizza Caputo. May have to see what else is out there...my 25kilo bag is down to the last couple pounds . I have used it for a lot of things .c
I preheat my oven and stone at 550 for an hour. The pizza's were done in 8 to 9 minutes apx. I think this flour may brown a little easier than the lower percentage 00 pizza flour.
I like the Chefs brand Caputo flour for my pizza's. This higher protein one used here is not the one I recommend for the best pizza dough. Though it made a delicious pizza...it's not the best for pizza..there are a few other 00 flours better suited for just pizza making.
What type of 00 caputo do you have...did it come in a red or blue bag, blue bag 'pizzeria blend'. I think it comes mostly in 55lb or apx. sized bags though. Your fortunate that you can buy it locally.
I think I may have tasted the 'blue bagged pizzeria style caputo 00 flour' at this little Italian diner in Sonoma. The crust just had that nice tender crunch to it..I wish I would have asked now!
You could always put the jam into those convenient freezer jars Ball makes. I now use my small and more range size friendly canning pot. It's so much easier with the 8oz. jars and only four at once. It really makes canning jam enjoyable and easy...you'll be surprised how mess free easy and fast.
Sylvia
Sylvia,
Very nice post. Everything looks terrific. Figs are a favorite of mine, any kind and any way. Thanks for the recommendation on the Ball jam and jelly maker. I will check it out. When I can get fresh fruit and vegetables I do make jam and preserves along with pickles and tomato sauce. Years ago I purchased Ruth Hertzberg's and Janet Greene's book Putting Food By. It's a wonderful, comprehensive "how-to" book with many recipes for canning. It's into its 5th edition now. I just checked and it's is available on Amazon if anyone is interested.
I haven't forgotten about sending you the generic recipe. I'm still in the process of writing it.
Best regards,
Howard
Thank you for the very nice comments.
I looked in the canning book at amazon and it looks like a nice one to add to my collection.
Processing boiling water bath goes pretty quick here at near sea level. It will for you too.
Right now the Ball FreshTech is on a Walmart rollback price for 74.95 was 79.95 and regular price is 99.
I think you would really enjoy it's easy and simple cleanup process with smaller batches using the 8 or 16 ounce canning jars. Several batches are simply done too. Jam and cleanup in less than an hour.
I ordered mine off amazon 79.95 before I had checked at my Walmart's. not all carry it. You can order it online and pick it up at their store. I like that their online site shows what stores near you have items in stock. I think that they will probably be in many stores by the holidays.
You do need to use 'Ball's RealFruit Classic Pectin'. No sample is included with the machine. It's available here in Albertson's, Target's, farm supplies, hardware..a lot of stores.
The machine has a book with recipes and you can adjust your own. I did my fig recipe by using their strawberry recipe. Also, online at Ball's website there are new recipes being added.
Love that name 'generic' and looking forward to it.
Sylvia
Sylvia,
As you suggested, I'll check with our local Walmart for the Ball Fresh Tech, and thank you for the information. I'll also go to Ball's website and take a look at their recipes. Incidentally, the bread and butter pickle recipe in Putting Food By is a true winner. I recently found three sealed cases of pint size Mason jars that I purchased a couple of years ago. So, in that regard, I'm ready to start doing some serious canning.
Take care,
Howard
a hidden treasure. I ran out this year and had to buy more jars. I did get some of those new reusable lids & rubber rings 'BPA' free 'the canning lids are now BPA free that come with the jars' and handy plastic skew lids for opened jars and storage in jars. You will know if your found treasure lids are BPS free if they look white on the underside. I don't know when they started coming out with them.
I also treated myself to the smaller hot water canner...it's a better fit on my gas burner and heats up fast. It's just for pint and 1/2 pints. I've certainly got my years and still going on my large one.
Sylvia
Wow! You have a great taste in food, Sylvia!
The machine looks like it is worth every penny. The foccacia / pizzas are all lovely. You have given me the necessary nudge out of my wholegrain comfort zone to try and make a foccacia.
- Khalid
Thank you : )
You could always add some wholesome goodness.
Sylvia