Aria
Mulino Caputo
Caputo's newest innovation - Type 0 flour blended with dried inactive pasta madre (mother sourdough). The dried sourdough adds complex flavor, airiness, and crispiness WITHOUT providing leavening - you still need yeast. Ideal for Pinsa, Pizza in Teglia, and Pizza in Pala. A shortcut to fermented flavor.
Optimal hydration: 65% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 5-15 hoursat 22°C
TestedFermentation window from flour profile data.
Community Ratings
1Based on 1 community bake
Comments
0No comments yet. Be the first to share your bake.
Best For
Technical Specifications
Absorption | 60% |
Ash Content | 0.65% |
Mulino Caputo Aria is a type 0 flour, W310 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 65–70%, and 60% absorption. Caputo's newest innovation - Type 0 flour blended with dried inactive pasta madre (mother sourdough). The dried sourdough adds complex flavor, airiness, and crispiness WITHOUT providing leavening - you still need yeast. Ideal for Pinsa, Pizza in Teglia, and Pizza in Pala. A shortcut to fermented flavor. It ferments best over 4.6–14.9 hours at room temp (22°C).