Blending 00 with KA Special Patent for Cafone?
I was just in Naples, Italy working with a bread baker, with the intent of learning his cafone bread. They used two different 00 flours but I couldn't tell what the differences were. I wasn't able to translate the bag's labeling. But I'm back in the US now and want to try what I learned. The only 00 flour I use now is the Caputo for pizza. I use KA Special Patent for my other breads. As I understand it, the Caputo 00 has maybe a 12% or 13% protein while the Spec. Pat is closer to 14%. So, they seem pretty close, or close enough to go well together.
My questions are:
Is there a 00 bread flour? (I know the Italians don't specify, as we do, "bread flour", "pastry four", "cake flour" etc.)
What differences are there between various 00 flours in Italy?
Can I blend the Caputo 00 with the Spec. Pat., to get a good bread, and at what ratio? (I'm not making pizza)