Mulino Caputo Oro
Very StrongItaly
Oro is one of the strongest flours Caputo currently lists: 15% protein, W 370 to 400, P/L 0.50 to 0.65, type 0. That strength band overlaps Manitoba and Americana territory and points at long fermentation, or at reinforcing a weaker flour in a blend, rather than at a quick dough on its own. Note the P/L band is wider than Caputo's usual 0.50 to 0.60, so there is more room for batch to batch variation. It is a 25 kg professional sack with no retail format. No absorption is published.
How the calculator uses this flour
- Fermentation window. With W 385 and 15% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Oro is one of the strongest flours Caputo currently lists: 15% protein, W 370 to 400, P/L 0.50 to 0.65, type 0. That strength band overlaps Manitoba and Americana territory and points at long fermentation, or at reinforcing a weaker flour in a blend, rather than at a quick dough on its own. Note the P/L band is wider than Caputo's usual 0.50 to 0.60, so there is more room for batch to batch variation. It is a 25 kg professional sack with no retail format. No absorption is published.
very-strong, long-fermentation, professional, type-0, italian
Bakes with this flour
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Oro vs Anima di Grano Slow Manitoba
Strength
Very Strong · W 385Very Strong · W 390P/L
0.570.65+0.08Protein
15%14%-1.0%Hydration
——Maturation
——Oro vs Anima di Grano Slow Manitoba
Oro | ||
|---|---|---|
Strength | Very Strong · W 385 | Very Strong · W 390 |
P/L | 0.57 | 0.65+0.08 |
Protein | 15% | 14%-1.0% |
Hydration | — | — |
Maturation | — | — |