So I use Caputo Blue Flour to make pizza dough, but out of the 25kg bag I use I only use 24kg per batch.
I tend to measure a kilo out of the bag and put it aside and then use the rest of the bag to make my dough. However this leaves me with a lot of left over flour, I could use it for pizza dough but that would mean either waiting (and storing) the excess flour until I have 24kg worth, or splitting bags and increasing the complication of making a batch as I'd have to weigh everything.
So instead I'm wondering what else can I use it for?
I've made bread with it, but only out of excess pizza dough rather than specifically aiming to make bread, and the results are ok but not particularly better than a strong bread flour (though this could be because it is an afterthought).
I've also found (because it is very fine flour) it makes good sauces, and I've used it for Yorkshire pudding and that's quite good too.
I've linked the official fact sheet above, but I think the important properties may be;
- Protein - 12.75%
- Dry Gluten - 12 / 13 %
- Absorption - 55/57
But would it make decent pastry? Or be any good for cakes? Is there anything other than pizza that a flour with these specific qualities would be best for?