Tipo 0 from Mulino Caputo for high-hydration, open-crumb pizza and focaccia. W 270-290, P/L 0.50-0.60, 12.5% protein. Positioned for contemporary Neapolitan and pan styles with long fermentation.
Tipo 0 from Mulino Caputo for high-hydration, open-crumb pizza and focaccia. W 270-290, P/L 0.50-0.60, 12.5% protein. Positioned for contemporary Neapolitan and pan styles with long fermentation.
The catalog window for Mulino Caputo Nuvola is 4.1–13 hours at 22°C (72°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.
Pandough users most often plan about 35.5 hours for this flour in Traditional Napoletana, based on 190 bakes.
pizza, high-hydration, contemporary, roman-style, type-0, airy, neapolitan
Ash Content | 0.65% |
Nuvola | ||
|---|---|---|
Strength | Strong · W 280 | Very Strong · W 330 |
P/L | 0.55 | 0.55 |
Protein | 12.5% | 13.5%+1.0% |
Hydration | — | — |
Maturation | 4.1-13h 22°C | 12-14h 22°C+4h |
