Saving exactly the required amount for 2 more teglia base pizzas, I decided to make something with the leftover Italian flour and also test baking with the durum wheat flour. Forza Italia!
Made some chapati for breakfast: 400g durum flour(semola rimacinata), 280g water, 7g salt, 2g yeast... rested in the basement from midnight to 6 AM. This was a bit too wet and sticky but the chapatis were not as hard as the Colonel's rubber tire...
Also for breakfast, some crepes with the same durum flour and remaining Caputo Tipo 1. I used about 250g (100 + 150) flour, 750ml milk, 2 eggs and 1 egg white, pinch salt, 2 teaspoons sugar and 1 teaspoon of melted butter. Ricotta filling with 1 egg yolk, vanilla sugar packet and raisins soaked in elder flower tea. Some fresh berries and that's all you need