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Hugh0906's Achievements


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  1. Sure Mike. the landline is 376-108-0180 The cell phone which is a better option until we open is 331-797-9812
  2. Richard's Restaurant will reopen 03 November. As before we will be open only on Thursday, Friday and Saturday. As of this posting we only have seating available on Friday the first weekend. The following weekend we have seating available on Thursday only. Thanks for your support in the past, and I look forward to seeing you this season. Hugh
  3. Lets assume you are right. I don't agree, but we only bake somewhere between 4-7 loaves a week of baguettes and boules and have for 9 months, so what do I know? We do that using a biga/poolish method with a minimal amount of yeast, approximately 3/4 tsp. per pound of flour. If I was in the USA and I wanted to approximate OO flour, I'd mix unbleached a/p and soft as silk cake flour to get the gluten/protein content to where it should be. the typical a/p is about 11%. (that I used), the soft as silk cake flour is less and is finer. . So again I ask if someone wants to approximate 00, why would you want high protein bread flour? Respectfully, Hugh
  4. Can I just ask where you got the idea that you needed high protein wheat flour to approximate OO? As the OO refers to the grind. As in extra fine. Hugh
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