Pandough
Alba

Mulino Caputo Alba

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Tipo 00 from Mulino Caputo for breakfast pastry: brioche, doughnuts, puff pastry. W 260-280, P/L 0.50-0.60, 12.75% protein.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Tipo 00 from Mulino Caputo for breakfast pastry: brioche, doughnuts, puff pastry. W 260-280, P/L 0.50-0.60, 12.75% protein.

Mulino Caputo Alba fermentation range

The catalog window for Mulino Caputo Alba is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Bakes with this flour

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Alba vs 00 Speedy H10

00 Speedy H10
00 Speedy H10
Strength
Strong · W 270Strong · W 270
P/L
0.550.55
Protein
12.75%12.7%-0.1%
Hydration
——
Maturation
3.9-12.4h 22°C8-10h 22°C+1h