Mulino Caputo Aria
StrongItaly
Tipo 0 from Mulino Caputo blended with dried inactive pasta madre. W 300-320, P/L 0.50-0.60, 13% protein. Adds fermented flavor and crispness; it does not leaven, so yeast is still required. For pinsa, teglia and pala.
Contains: wheat 0, dried sourdough
How the calculator uses this flour
- Fermentation window. With W 310 and 13% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Tipo 0 from Mulino Caputo blended with dried inactive pasta madre. W 300-320, P/L 0.50-0.60, 13% protein. Adds fermented flavor and crispness; it does not leaven, so yeast is still required. For pinsa, teglia and pala.
Bakes with this flour
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