Mulino Caputo Speciale
MediumItaly
Speciale is a weak type 0: 11% protein, W 210 to 230, P/L 0.45 to 0.55. At that strength it is a short-process flour. Push it into a 48 hour ferment and there is simply not enough gluten to carry the schedule, whatever the name suggests. Caputo publishes no positioning statement for it, so treat any claim you read about what Speciale is "for" as somebody else's inference. It comes in 25 kg sacks only, with no retail or 5 kg format, and no absorption figure is published.
How the calculator uses this flour
- Fermentation window. With W 220 and 11% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Speciale is a weak type 0: 11% protein, W 210 to 230, P/L 0.45 to 0.55. At that strength it is a short-process flour. Push it into a 48 hour ferment and there is simply not enough gluten to carry the schedule, whatever the name suggests. Caputo publishes no positioning statement for it, so treat any claim you read about what Speciale is "for" as somebody else's inference. It comes in 25 kg sacks only, with no retail or 5 kg format, and no absorption figure is published.
Bakes with this flour
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Speciale vs 0 Mediterraneo
Strength
Medium · W 220Medium · W 220P/L
0.500.50Protein
11%12.1%+1.1%Hydration
——Maturation
——Speciale vs 0 Mediterraneo
Speciale | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.50 | 0.50 |
Protein | 11% | 12.1%+1.1% |
Hydration | — | — |
Maturation | — | — |