Thank you for this tutorial on flour. I ordered flour from France and Italy and I noticed a difference immediately. Yes, American flour is nothing like European flour. Thanks again ❤
american flours are from hard wheat and italian is soft and probably france as well. US wheat is also genetically modified frankenfood that causes gluten intolerance nowhere else found in the world
In your very useful tutorial on European grinds, you didn't mention '0" flour. As an expat American living in Florence, I choose that grind, '0', when baking American classics like cookies, cakes, dumplings, and brownies, but I'm not sure why.
I don't mention it because it is not readily found in North America... when I am in Italy I tend to use it for North American recipes as it is infact similar to North American all-purpose flour... my viewers are mostly located in N. America.
THANK YOU for this video education is everything to me!................. while in lockdown I have been venturing into sourdough bread, pizza etc and for months now the stores do not have my flour of choice! while I do like to be a locavore it is not possible at this time.....SOOOO I have to get my product(s) online. Living here in New York it is getting to be enough is enough. Can you believe, myself and sister had to go to different markets just to get our loved roast beef and out of 5 success with only 1. For the first time since I came to NYC 1962 the "City Now Sleeps At Night"
@@natalinasflavoursofItaly Thank you for your reply. I did a little more research and also concluded that the soft wheat 00 flour wasn't going to be ideal for bread. So I ordered a Semolina di Grano Duro flour from Polselli. I'm hoping it will be better used for bread.
This was the Q&A I was searching for. I made German bread with a mix of 00 flour and dark rye, and the bread turned out horrible. 😔. I haven’t thrown it out; I’ll be eating it for the next 10 days. In the meantime, I purchased a strong King Arthur bread flour for next week. I hope that bread will turn out much better.
As stated in the video "00" is only the grind has nothing to do with protein/gluten content... i am in Italy right now and at the supermarket there are lots of "00" flours all with different protein % ...depending on what the recommended use is. Grind is 1 thing, protein content is a completely other thing.
I am DESPERATE for my own grinder that mills 00 Flour and I live in the US. Please tell me there is now a grinder I can buy or have shipped to me that will do it. Hopefully not shipped though because of expense.
Thank you for the great explanation. Simple and to the point. I wanted to recommend a slightly better audio option for your video (as i hear a little of the echo of the kitchen) a simple lav microphone like the rode wireless go 2. it has an exceptional quality at a descent price point. And not only does it record the audio to your camera if plugged in, it also records a separate audio file on the receiver itself. thank you!! (you could also tweak the audio post production as well but mic solution is best option) feel free to reach out if you want a little more in depth explanation
Most of these videos were produced during Covid-19 shutdowns when my cooking school was closed and I could not do food and wine tours in Italy. Going forward we will not be adding more regularly...
There are different types of 00...00 is simply very finely ground flour...some are developed for pasta and some for bread. ...the brand you buy should state for pasta or for pizza etc.
🤷🏻♀️😬🙄🤪🤫🤯 wow I didn’t know all that especially all propose flour dud ,thank you for all the information in this video Natalina you just saved me so much money and time, I’m still laughing at myself 😂🤣
Here in Canada there are very confusing options for 00 flours. For example, some of these flours say "soft wheat" but are branded as "00 for Pizza" -- shouldn't it be the opposite, with higher gluten (hard wheat) for pizza? (So it should be a 00 hard wheat instead of 00 soft wheat for pizza, right?) In fact I'm finding conflicting information all over the internet, with some sources assuming 00 is necessarily soft wheat (so less gluten) or necessarily hard wheat (so more gluten). As far as I'm able to discern (and what this video seems to confirm), 00 simply means it's very finely milled, but it can be hard wheat or soft wheat so no indication of its gluten content just by looking at the "00" part. Or am I wrong? 🤔
Yes and no.... 00 is in fact just the grind and in Italy there are 00 flours that will say for Pasta or for pizza etc which indicates the gluten content varies between them.... but keep in mind there are many different pizzas in Italy that require different gluten content. Pan pizza or Roman pizza is more like focaccia or bread so higher gluten, bread style flour is used. Napoletana is thin with a cornicioni and double zero is used but if I use a poolish then I use bread flour for the poolish because it handles the longer fermentation better. Barese style pizza is thin and crunchy ...I use a higher gluten all purpose here in Canada or even a bread flour , about 12% protein. Flours are not a one size fits all.... it depends on the recipe and the yeast you are using, the relative humidity, the technique etc.... A really successful recipe with flour and yeast, in my opinion, comes from months or even years of trial and error, experimenting with flours, yeast, fermentation, slap and fold, different rising temperatures etc. That's why generations old bakeries and pizzerias are so good. The recipes and methods have been perfected over time trying new things. And it’s no as simple as getting their recipe and making it yourself ..even if you buy the exact same ingredients there are so many variables.... the water, the kitchen temperature, the oven, the pan etc... so when it comes to home baking bread or pizza you have to take all your variables into consideration and just make it, take notes and keep tweaking your recipe until perfect. This is why it's a passion for those interested because it's often tons of work , learning, changing and perfecting! I didn't have the time for this until the Pandemic....but it can be very satisfying! Best wishes in the kitchen!
00 flour is readily available in Canada. Especially Toronto. Canadian flour in general are high in protein. Most AP flour is 11% in Canada. I bake bread a lot. 😉
I use Cummins Milling pizza flour and it's awesome and so much cheaper than the Italian flours and 12.8% protein. About $8 for 5 kilo and fresher as it's made here from our local wheats. Personally I wouldn't be buying the over rated Caputo again. The Cummins one tastes alot better
I have never heard of it here in Canada...where are you located? My experience is that we all need to work with whatever flours we have available within our budget. You can usually adapt your recipe or technique to work with the flour. 😀
Where are you located? As far as I know you won't find a mill in North America that grinds to a 00...unless there is someone importing them from Europe/Italy...good luck!
I don't know what you mean by W number? Italian flour will indicate if it is "0" "00" etc...and soft or hard flour or if it is for bread, pizza, pasta etc...no W ...
W number is very relevant for pizza and bread making. It refers to the strength of the elasticity, not how ground it is nor its protein content, but rather a real world test of its stretchiness. The machine which determines the W literally inflates a small piece of dough to see how big of a bubble can be blown with it. W for pizza is usually required to be between 300 and 400 but you need higher numbers for long fermentation times.
@@rouxby79 my Italian flour does not have a W on it...never heard mention of it in Italy either...will ask the next time I am in Italy at a bakery or pizzeria...we learn something new everyday! ;)
Cake or pastry flour is soft flour or lower in protein or gluten....in Italy you can get a specific 00 flour that is for pastries, therefore finer ground. I do not believe that a basic , grocery store cake flour in the USA is ground as fine as 00...typically it refers to protein content, not grind.
Many thanks. I just started using cake flour, and it feels so much like Caputo 00 , that I just assumed it would be the same grind. Again, many thanks, you picked up a new subscriber
You need to change your stretching technique to get the cornitione which is typical of a Napoletana Pizza... I teach all this plus all the recipes in my Napoletana pizza online course...on Facebook private group page ... $75 CAD includes taxes. Unlimited video views and downloadable recipes... "00" for pizza is about 12% protein although it varies from.brand to brand.
00 is just the grind not the protein content... I like to use higher protein flour for the poolish (like a Manitoba or bread flour) then medium for the 00 to make the dough....it will vary from country to country based on what is available. You have to experiment or ask people with success in your country what they use. Good luck!
Im from the uk trying to understand the Italian & U.S flour I get 00-2 is fine to course But ive seen for e.g frank pinello the guy who owns best pizza n host the pizza show for vice on UA-cam In one of his video he says use all purpose flour now in the uk thats plain flour to my understanding but in the uk most recpies are bread flour n ive tried plain flour its not the one lol. Going back to the video he had caputo flour now does that mean its all purpose caputo aka Italian all purpose flour which makes it diffrent. Sorry for such a long msg
I am not familiar with UK flour... "00" flour is just how finely milled it is...there are "00" flours that are for fresh pasta and others that are for pizza ..the difference is the amount of gluten in them. If you are substituting different types of flours you need to compare the protein or gluten % AND how finally it is ground to get comparable results. Caputo for example has a whole line of different flours but you need to go to the manufacturers website to get all the facts. Good luck.
00 is more finely ground which isn't that important for bread...you need a hard flour or bread flour for breads as they are higher in gluten. and produce better results.
I live very very far from anyplace that might possibly carry it. We’re over a half hour from even a tiny little town. So I ordered mine off of amazon. Living way out here door delivery is awesome.
You can't...00 has nothing to do with the gluten content...it is just finally ground. It also depends on gluten or protein content of the 00. Some are specifically fir pizza,some for bread,some fir pasta etc..
Protein is measured in %..bread flour should have between 12-14% protein...it is also called hard flour or strong flour.."00" is how finely ground the flour is. Bread flour is not usually "00".
What about different types? In an Italian shop nearby I have seen 00 patesserie, 00 lungo levitation 00 Classico etc How do the different 00 flours work?
The Classico must be just straight 00.. the others are adjusting gluten content as well. The possibilities are endless and different manufacturers will have their own variations..
I’ve recently gotten hooked on making firestone Neapolitan pizza at home... I use the 0-0 pizza flour for that.... but I’ve also recently gotten hooked on fried breads, specifically doughnuts. I used all purpose flour for them. Is there a better flour for suiting that purpose. (The doughnuts were fantastic and all the rage, but am still curious if there’s a flour that would make them even fluffier and maybe a tad lighter) Thanks in advance
Thank you for this tutorial on flour. I ordered flour from France and Italy and I noticed a difference immediately. Yes, American flour is nothing like European flour. Thanks again ❤
European flours are very good!
@angel dee, where did you order your flour from?
american flours are from hard wheat and italian is soft and probably france as well. US wheat is also genetically modified frankenfood that causes gluten intolerance nowhere else found in the world
There is something so beautiful about a working kitchen.
Love my kitchens!!
EXCELLENT TUTORIAL!
EDUCATIONAL!
MUCH APPRECIATED!
THANK YOU FOR SHARING!
GREETINGS FROM SINGAPORE!🇸🇬🌷
Edith Harmer., A HAPPY SUBSCRIBER! 🤗
So kind ..thank you!
Thank you. I am your new avid fan now! All the love from the PHILIPPINES.
Awesome! Thank you!
Natalina's Kitchen: Bringing homemade back! You're welcome Ma'am.
In your very useful tutorial on European grinds, you didn't mention '0" flour. As an expat American living in Florence, I choose that grind, '0', when baking American classics like cookies, cakes, dumplings, and brownies, but I'm not sure why.
I don't mention it because it is not readily found in North America... when I am in Italy I tend to use it for North American recipes as it is infact similar to North American all-purpose flour... my viewers are mostly located in N. America.
THANK YOU for this video education is everything to me!................. while in lockdown I have been venturing into sourdough bread, pizza etc and for months now the stores do not have my flour of choice! while I do like to be a locavore it is not possible at this time.....SOOOO I have to get my product(s) online. Living here in New York it is getting to be enough is enough. Can you believe, myself and sister had to go to different markets just to get our loved roast beef and out of 5 success with only 1. For the first time since I came to NYC 1962 the "City Now Sleeps At Night"
Your welcome!
Bob’s Red Mill and King Arthur both have a ‘00’ flour milled here in the USA.
This video was filmed a few years ago...it is possible that they have them now!
Thanks for the video. Can you make bread with 00 flour from italy?
You could but not recommended... best with a higher protein like a Manitoba or bread flour.
@@natalinasflavoursofItaly Thank you for your reply. I did a little more research and also concluded that the soft wheat 00 flour wasn't going to be ideal for bread. So I ordered a Semolina di Grano Duro flour from Polselli. I'm hoping it will be better used for bread.
Yes, exactly... Semola has a higher protein value as does bread flour or Manitoba...
This was the Q&A I was searching for. I made German bread with a mix of 00 flour and dark rye, and the bread turned out horrible. 😔. I haven’t thrown it out; I’ll be eating it for the next 10 days. In the meantime, I purchased a strong King Arthur bread flour for next week. I hope that bread will turn out much better.
what about the protein content of 00?it is high in Gluten?
As stated in the video "00" is only the grind has nothing to do with protein/gluten content... i am in Italy right now and at the supermarket there are lots of "00" flours all with different protein % ...depending on what the recommended use is. Grind is 1 thing, protein content is a completely other thing.
Thank you 🌹
Your welcome!
Hey thanks for the info, i was wondering how is 00 for baking pizza in a home oven. My oven only goes up to 300c.
It's great for any oven including a home oven...!
I am DESPERATE for my own grinder that mills 00 Flour and I live in the US. Please tell me there is now a grinder I can buy or have shipped to me that will do it. Hopefully not shipped though because of expense.
I am not aware of a grinder in North America that will grind it that fine... possibly in Europe... ??
Thank you for the great explanation. Simple and to the point. I wanted to recommend a slightly better audio option for your video (as i hear a little of the echo of the kitchen) a simple lav microphone like the rode wireless go 2. it has an exceptional quality at a descent price point. And not only does it record the audio to your camera if plugged in, it also records a separate audio file on the receiver itself. thank you!! (you could also tweak the audio post production as well but mic solution is best option) feel free to reach out if you want a little more in depth explanation
Most of these videos were produced during Covid-19 shutdowns when my cooking school was closed and I could not do food and wine tours in Italy. Going forward we will not be adding more regularly...
@@natalinasflavoursofItaly oh thats a shame! its good info 😥 i will have to check out the site. do you ever come to Sicily?
@@chiefmcconnell yes we have a Sicily and Malta Tour.
@@natalinasflavoursofItaly yep i saw on the site yesterday! Nice!!
Can u use OO for french bread and pasta spaghetti homemade?
There are different types of 00...00 is simply very finely ground flour...some are developed for pasta and some for bread. ...the brand you buy should state for pasta or for pizza etc.
Where can I buy these flours in the US?
No idea as i am in Canadaand Italy... online maybe? Italian grocers?
Hi Thank you for video :) is it whole wheat?
No it is white flour. 😀
@@natalinasflavoursofItaly Thank you.( boo who)
🤷🏻♀️😬🙄🤪🤫🤯 wow I didn’t know all that especially all propose flour dud ,thank you for all the information in this video Natalina you just saved me so much money and time, I’m still laughing at myself 😂🤣
Thanks (DHANYA WAAD) from INDIA....
Your welcome
Can you 'whiz' up all purpose flour in a food processor to make 00 ish flour?
No,it is ground super fine ...
@@natalinasflavoursofItaly Thank you :)
I was wondering the same thing. Thankyou.
i noticed that i need more flour to make a dough ball with a 00 compared to AP. Is this normal?
Depends on the humidity of the flour...not necessarily the type of flour.
Can I grind Durum wheat into oo flour? I have a mockmill stone mill.
You can try... but typically durum wheat is too hard a grain...
@@natalinasflavoursofItaly Thank you. Do you have any suggestions for a wheat that will be better to grind to 00? Something available in the US.
A soft variety...
Can we use all purpose flour to make pasta?
Absolutely..I did for many years before I was able to source Italian flours!
@@natalinasflavoursofItaly do u know maida? A flour much used in india , can we use maida?
Not familiar...never been to India ..would love to go someday...love Indian food!
Thankyou verymuch
You are welcome
Here in Canada there are very confusing options for 00 flours. For example, some of these flours say "soft wheat" but are branded as "00 for Pizza" -- shouldn't it be the opposite, with higher gluten (hard wheat) for pizza? (So it should be a 00 hard wheat instead of 00 soft wheat for pizza, right?) In fact I'm finding conflicting information all over the internet, with some sources assuming 00 is necessarily soft wheat (so less gluten) or necessarily hard wheat (so more gluten). As far as I'm able to discern (and what this video seems to confirm), 00 simply means it's very finely milled, but it can be hard wheat or soft wheat so no indication of its gluten content just by looking at the "00" part. Or am I wrong? 🤔
Yes and no.... 00 is in fact just the grind and in Italy there are 00 flours that will say for Pasta or for pizza etc which indicates the gluten content varies between them.... but keep in mind there are many different pizzas in Italy that require different gluten content. Pan pizza or Roman pizza is more like focaccia or bread so higher gluten, bread style flour is used. Napoletana is thin with a cornicioni and double zero is used but if I use a poolish then I use bread flour for the poolish because it handles the longer fermentation better. Barese style pizza is thin and crunchy ...I use a higher gluten all purpose here in Canada or even a bread flour , about 12% protein. Flours are not a one size fits all.... it depends on the recipe and the yeast you are using, the relative humidity, the technique etc.... A really successful recipe with flour and yeast, in my opinion, comes from months or even years of trial and error, experimenting with flours, yeast, fermentation, slap and fold, different rising temperatures etc. That's why generations old bakeries and pizzerias are so good. The recipes and methods have been perfected over time trying new things. And it’s no as simple as getting their recipe and making it yourself ..even if you buy the exact same ingredients there are so many variables.... the water, the kitchen temperature, the oven, the pan etc... so when it comes to home baking bread or pizza you have to take all your variables into consideration and just make it, take notes and keep tweaking your recipe until perfect. This is why it's a passion for those interested because it's often tons of work , learning, changing and perfecting! I didn't have the time for this until the Pandemic....but it can be very satisfying! Best wishes in the kitchen!
thanks so much for all this information@@natalinasflavoursofItaly ! Very helpful.
00 flour is readily available in Canada. Especially Toronto. Canadian flour in general are high in protein. Most AP flour is 11% in Canada. I bake bread a lot. 😉
I use Cummins Milling pizza flour and it's awesome and so much cheaper than the Italian flours and 12.8% protein. About $8 for 5 kilo and fresher as it's made here from our local wheats. Personally I wouldn't be buying the over rated Caputo again. The Cummins one tastes alot better
I have never heard of it here in Canada...where are you located?
My experience is that we all need to work with whatever flours we have available within our budget. You can usually adapt your recipe or technique to work with the flour. 😀
@@natalinasflavoursofItaly yeah it's made locally here in South Australia . I'm sold on the stuff !
Can I make pancakes using 00 Italian flour
I never have ....
what is your measurement for semola flour to water for pasta
natalinaskitchen.com/semolina-or-semola-whats-the-difference-pasta-recipe/
Can anyone suggest a mill that grinds the grain berries to 1-00?
Where are you located? As far as I know you won't find a mill in North America that grinds to a 00...unless there is someone importing them from Europe/Italy...good luck!
If in my country dont have 00 flour, what kind of flour can I use for making pasta (ravioli)?
If you have all purpose flour, that would be best... it is a mix of bread flour and pastry flour...
What about the W number and how dies that apply?
I don't know what you mean by W number? Italian flour will indicate if it is "0" "00" etc...and soft or hard flour or if it is for bread, pizza, pasta etc...no W ...
W number is very relevant for pizza and bread making. It refers to the strength of the elasticity, not how ground it is nor its protein content, but rather a real world test of its stretchiness. The machine which determines the W literally inflates a small piece of dough to see how big of a bubble can be blown with it. W for pizza is usually required to be between 300 and 400 but you need higher numbers for long fermentation times.
@@rouxby79 my Italian flour does not have a W on it...never heard mention of it in Italy either...will ask the next time I am in Italy at a bakery or pizzeria...we learn something new everyday! ;)
Many thanks. 00 grind is actually a cake flour grind, but the pizza flour is high protein content. Isn't the cake flour in the US a 00 grind ?
Cake or pastry flour is soft flour or lower in protein or gluten....in Italy you can get a specific 00 flour that is for pastries, therefore finer ground. I do not believe that a basic , grocery store cake flour in the USA is ground as fine as 00...typically it refers to protein content, not grind.
Many thanks. I just started using cake flour, and it feels so much like Caputo 00 , that I just assumed it would be the same grind. Again, many thanks, you picked up a new subscriber
Hi! Can you suggest a flour that can be used for cakes but are lesser in gluten? Gluten is my acne’s enemy. 😓
A Gluten Free blend flour wold work best...a mix of different flours..
The crust of my pizza is not puffing up ?? And should the 00 pizza should be medium protein or high protein for authentic Italian pizza ??
You need to change your stretching technique to get the cornitione which is typical of a Napoletana Pizza... I teach all this plus all the recipes in my Napoletana pizza online course...on Facebook private group page ... $75 CAD includes taxes. Unlimited video views and downloadable recipes... "00" for pizza is about 12% protein although it varies from.brand to brand.
@@natalinasflavoursofItaly if 00 flour is 12% that's actually bread flour in my country
00 is just the grind not the protein content... I like to use higher protein flour for the poolish (like a Manitoba or bread flour) then medium for the 00 to make the dough....it will vary from country to country based on what is available. You have to experiment or ask people with success in your country what they use. Good luck!
Im from the uk trying to understand the Italian & U.S flour
I get 00-2 is fine to course
But ive seen for e.g frank pinello the guy who owns best pizza n host the pizza show for vice on UA-cam
In one of his video he says use all purpose flour now in the uk thats plain flour to my understanding but in the uk most recpies are bread flour n ive tried plain flour its not the one lol.
Going back to the video he had caputo flour now does that mean its all purpose caputo aka Italian all purpose flour which makes it diffrent.
Sorry for such a long msg
I am not familiar with UK flour... "00" flour is just how finely milled it is...there are "00" flours that are for fresh pasta and others that are for pizza ..the difference is the amount of gluten in them. If you are substituting different types of flours you need to compare the protein or gluten % AND how finally it is ground to get comparable results.
Caputo for example has a whole line of different flours but you need to go to the manufacturers website to get all the facts. Good luck.
Can you feel by touch the difference between the different grinds?
No
@@natalinasflavoursofItaly
Thanks!
Can we use 00 flour for breads and buns as well? Thanks.
00 is more finely ground which isn't that important for bread...you need a hard flour or bread flour for breads as they are higher in gluten. and produce better results.
where would i be able to buy 00 flour here in the US
An Italian grocery store or a large grocery store with a good Italian section.
Also king arthur flour online
I live very very far from anyplace that might possibly carry it. We’re over a half hour from even a tiny little town. So I ordered mine off of amazon.
Living way out here door delivery is awesome.
Do I need to buy 00 flour to make pasta?
No , you can use all-purpose...
Hi,how can i make all purpose flour out of 00 flour,thks💓
You can't...00 has nothing to do with the gluten content...it is just finally ground. It also depends on gluten or protein content of the 00. Some are specifically fir pizza,some for bread,some fir pasta etc..
Thks dear
I have Vita asana “Tipo 00” wheat flour but protein is only 3 grams. Would it best to use this for baguette?
Protein is measured in %..bread flour should have between 12-14% protein...it is also called hard flour or strong flour.."00" is how finely ground the flour is. Bread flour is not usually "00".
@@natalinasflavoursofItaly thank you very much for the explanation 😘
Is the 00 flour considered to be a whole wheat flour?
no , it is white flour
@@natalinasflavoursofItaly is it made from endosperm and germ part?
No... it is just like white flour, just milled finer. Semola is made from the endosperm.
@@natalinasflavoursofItaly Thank you.
What about different types?
In an Italian shop nearby I have seen 00 patesserie, 00 lungo levitation 00 Classico etc
How do the different 00 flours work?
Again 00 is just the grind or the finest grind... the specialty flours you are listing are 00 for pastry, 00 for long fermentation, etc...
The Classico must be just straight 00.. the others are adjusting gluten content as well. The possibilities are endless and different manufacturers will have their own variations..
We don't such numbering in UK so this doesn't apply to all of Europe
Yes... not all of Europe....
This might be a weird question, would 00 be appropriate for pancakes?
You could try it... it is expensive outside Italy so I save it for Pasta,gnocchi and pizza.
I’ve recently gotten hooked on making firestone Neapolitan pizza at home... I use the 0-0 pizza flour for that.... but I’ve also recently gotten hooked on fried breads, specifically doughnuts. I used all purpose flour for them. Is there a better flour for suiting that purpose.
(The doughnuts were fantastic and all the rage, but am still curious if there’s a flour that would make them even fluffier and maybe a tad lighter)
Thanks in advance
If they are yeast raised donuts all purpose would be fine but pastry flour may produce a lighter result...
In my country, a kg of 00 Calputo flour is selling at 500k or US$ 28 *cries
Find another alternative... 😉