This is some serious flour. It is wheat but doesn't cause the gluten sensitivities that people complain about.
I started using this flour from Tuscany (Italy) because they don't use chemicals on their wheat.
The flour is called Jovial and is Einkorn imported from Italy, found at Haars Health Food store on Delsea Drive in Vineland NJ. I follow the recipe on the bag and vary it slightly from pizza to bread to Stromboli rolls.
This bread I made was using the exact recipe for pizza dough, I let the dough rise about 1 hour instead of 2, wet my hands and formed 2 loaves, placed on parchment paper and baked at 500 deg for 30 mins. The secret for a crispy outside crust was adding 6 ice cubes in the bottom of the oven about 5 mins into the 30. The end result was a dense and crispy outside with a nice soft inside. My boys ate all the bread with red sauce and pasta.
I knew it was good when the boys bug me about pizza night every week. I highly recommend this flour for all your baking needs.
Live and Eat Well My Friends,
Doc
I started using this flour from Tuscany (Italy) because they don't use chemicals on their wheat.
The flour is called Jovial and is Einkorn imported from Italy, found at Haars Health Food store on Delsea Drive in Vineland NJ. I follow the recipe on the bag and vary it slightly from pizza to bread to Stromboli rolls.
This bread I made was using the exact recipe for pizza dough, I let the dough rise about 1 hour instead of 2, wet my hands and formed 2 loaves, placed on parchment paper and baked at 500 deg for 30 mins. The secret for a crispy outside crust was adding 6 ice cubes in the bottom of the oven about 5 mins into the 30. The end result was a dense and crispy outside with a nice soft inside. My boys ate all the bread with red sauce and pasta.
I knew it was good when the boys bug me about pizza night every week. I highly recommend this flour for all your baking needs.
Live and Eat Well My Friends,
Doc
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