Nuvola Super
Mulino Caputo
The strongest of the Nuvola family with W320-340. Contains 'pre-fermented wheat' (Caputo's term for late-harvest grain with higher enzyme activity). Handles 80%+ hydration and multi-day cold fermentation. Ideal for biga, poolish, and extreme high-hydration styles. A favorite for focaccia and Roman al taglio.
Optimal hydration: 66% – 73%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-14 hoursat 22°C
TestedCommunity: 12-14h warm for super Nuvola variant.
Community Ratings
5Best results at 75% hydration
Based on 5 community bakes
Comments
170% hydration, 48h cold retard, the cornicione puffs up like a cloud. Lives up to the name honestly. Only downside is price
Best For
Technical Specifications
Absorption | 62% |
Ash Content | 0.65% |
Mulino Caputo Nuvola Super is a type 0 flour, W330 strength, 13.5% protein, a P/L ratio of 0.55, a recommended hydration range of 66–73%, and 62% absorption. The strongest of the Nuvola family with W320-340. Contains 'pre-fermented wheat' (Caputo's term for late-harvest grain with higher enzyme activity). Handles 80%+ hydration and multi-day cold fermentation. Ideal for biga, poolish, and extreme high-hydration styles. A favorite for focaccia and Roman al taglio. It ferments best over 12–14 hours at room temp (22°C). Community: 12-14h warm for super Nuvola variant.
pizza, high-hydration, professional, biga, poolish, focaccia, roman-style, neapolitan, long-fermentation