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Did you attempt the same hydration %? Typically 00 pizza/pizza flours have a much lower absorption potential than bread flours (https://thepizzaheaven.com/pizza-dough-hydration/).
In theory, if the overall protein % is the same for the two flours but they behaved differently, it should be due to:
- What has been included/milled from each grain (bran v germ v endosperm), or
- Different ratios of glutenin and gliadin (the two gluten proteins) in the two flours
Given you've used two white flours (no bran or germ), it could be due to the glutenin and gliadin ratios being different
- What has been included/milled from each grain (bran v germ v endosperm), or
Nelly-
That's interesting. So if I were to persist with 00 flour I shoudl try lowering the hydration a bit?
Hydration was exactly the same both times, yes, ~54% in both the first and final doughs.
This was the (long) recipe: http://www.wildyeastblog.com/panettone-recipe/
It's odd because the recipe says to use the same white flour they do for bread, which is counter to what I've heard of Brioche doughs requiring high strength flours. They also say that mixing (the final dough) can take upwards of 30 mins to even an hour. I ended up mixing for an hour just to be sure, but found no development. As I say the Canadian flour came together well under 10 mins.
Thanks for your help.
neu
After some initial success with a sourdough panettone using Waitrose very strong Canadian white flour I thought I'd try "better" flour and used Mulino Marino 00 on Sunday.
The Canadian flour developed very easily after 5-10 minutes in the stand mixer, however I was completely unable to develop gluten with the 00 flour. I think it way over fermented, despite the same temp and timing of the first rise.
What I don't understand is that the gluten % for the 00 is similar to the Canadian, around 15%, however it's immediately apparent that the 00 flour has less strength.
How does flour of similar strength act so differently?