Mulino CaputoNuvola Super
Tipo 0, strongest of Caputo's Nuvola line. W 320-340, P/L 0.50-0.60, 13.5% protein. For high hydration, preferments, multi-day cold doughs, focaccia and Roman al taglio.
Comments
170% hydration, 48h cold retard, the cornicione puffs up like a cloud. Lives up to the name honestly. Only downside is price
Technical Specifications
Ash Content | 0.65% |
Community Ratings
7Best results at 75% hydration
Based on 7 community bakes
Mulino Caputo Nuvola Super is a type 0 flour, W330 strength, 13.5% protein, a P/L ratio of 0.55, and a recommended hydration range of 66–73%. Tipo 0, strongest of Caputo's Nuvola line. W 320-340, P/L 0.50-0.60, 13.5% protein. For high hydration, preferments, multi-day cold doughs, focaccia and Roman al taglio.
pizza, high-hydration, professional, biga, poolish, focaccia, roman-style, neapolitan, long-fermentation