Pandough
Nuvola Super

Mulino Caputo Nuvola Super

Very StrongFlag of ITItaly

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.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 13 h at 22°C, inside a 12–14 h window. In the fridge at 4°C, it holds 36–46 h.
  • Hydration range. From its specs, Pandough estimates 60–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

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.

Mulino Caputo Nuvola Super fermentation range

The catalog window for Mulino Caputo Nuvola Super is 12–14 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.

Community bakers report their best results around 36 hours of fermentation.

Pandough users most often plan about 35 hours for this flour in Traditional Napoletana, based on 101 bakes.

pizza, high-hydration, professional, biga, poolish, focaccia, roman-style, neapolitan, long-fermentation

Bakes with this flour

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Technical Specifications

Ash Content
0.65%

Nuvola Super vs Nuvola

Nuvola
Nuvola
Strength
Very Strong · W 330Strong · W 280
P/L
0.550.55
Protein
13.5%12.5%-1.0%
Hydration
——
Maturation
12-14h 22°C4.1-13h 22°C-4h