First time using 00 flour and it's all gone wrong...

[Byronius Maximus]

I'm having the first firing of my oven tomorrow (yay!) so thought I'd try making my usual dough but using 00 flour instead. I have made the dough hundreds of times using normal, bog standard strong white bread flour and assumed that I could just substitute the 00 flour for it. Normally I get a nice springy dough that is really easy to work, but this time the dough has gone really tough and breaks apart when I knead it.

Any idea what I'm doing wrong? The recipe I'm using (and have for years) is a Jamie Oliver one (1kg flour, pint of water, 14g dried yeast, tbsp salt, tbsp sugar) and I'm utterly perplexed why this has happened.
The 00 flour I've used is the Sainsbury's 00 pasta flour as that is all I could get hold of locally - it does say it has durum, so maybe this has had an effect?

Thanks.

[moonhead]

I've tried the Sainsbury 00 flour in the past too and had the same result. A dough with little stretch that breaks when stretching.

Sugars and oil in the dough for your WFO will encourage the dough to burn very quickly so experiment if you like without.

Rick

[oblertone]

I think that swapping 100% of your normal flour for an unknown is the problem, try using 50/50 mix to start. I too am unimpressed with the Sainsburys offering, but I did get an acceptable mix using half and half.

ps - Loose the sugar and halve the yeast from your normal mix and let it rise in the fridge for 24hrs.