Mulino CaputoNuvola Super
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.
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
6Best results at 75% hydration
Based on 6 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%. 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