Nuvola Super
Antimo 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: 68% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 12-14 hoursat 22°C
TestedCommunity: 12-14h warm for super Nuvola variant.
Community Ratings
4Best results at 75% hydration
Based on 4 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
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Best For
Technical Specifications
Absorption | 62% |
Ash Content | 0.65% |
Antimo 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 68–80%, 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