Tipo 1 from Mulino Caputo, between 00 and wholemeal. Retail structured specs show W 250-270; Caputo's own pages disagree on protein (structured 14%, prose 13%/12%) and on the professional W band (270-290). 3.2% fiber. For medium-long fermentation bread and pizza.
Tipo 1 from Mulino Caputo, between 00 and wholemeal. Retail structured specs show W 250-270; Caputo's own pages disagree on protein (structured 14%, prose 13%/12%) and on the professional W band (270-290). 3.2% fiber. For medium-long fermentation bread and pizza.
The recommended hydration range for Mulino Caputo Tipo 1 is 65–65%. A practical starting point is 65%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Mulino Caputo Tipo 1 can handle a home-oven range around 65–65%. The extra water helps prevent the longer bake from drying out the pizza.
The catalog window for Mulino Caputo Tipo 1 is 8–12 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.
