Pandough
Americana Super

Mulino Caputo Americana Super

Very StrongFlag of ITItaly

Tipo 00 from Mulino Caputo for American-style pizza. W 380-400, P/L 0.50-0.60, 15.25% protein. Stronger Americana bag for high-strength, high-hydration American doughs.

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 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tipo 00 from Mulino Caputo for American-style pizza. W 380-400, P/L 0.50-0.60, 15.25% protein. Stronger Americana bag for high-strength, high-hydration American doughs.

Mulino Caputo Americana Super fermentation range

The catalog window for Mulino Caputo Americana Super is 48–96 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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Americana Super vs Luna Azzurra

Luna Azzurra
Luna Azzurra
Strength
Very Strong · W 390Very Strong · W 390
P/L
0.550.55
Protein
15.25%15%-0.3%
Hydration
——
Maturation
6.6-21.5h 22°C—