Tipo 1
Mulino Caputo
Semi-whole grain flour balancing refined 00 and wholemeal characteristics. 13% protein with 3.2% fiber from slow stone grinding. W250-270 ideal for 8-12 hour fermentation. Creates rustic flavor with better digestibility than wholemeal. Perfect for artisan pizza and bread.
Optimal hydration: 62% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 8-12 hoursat 22°C
OfficialHigher fiber absorbs more water - start at 65% hydration and adjust. Earthy, rustic flavor develops with longer fermentation. Mix with 00 for lighter texture if desired.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Absorption | 65% |
Ash Content | 0.8% |
Mulino Caputo Tipo 1 is W260 strength, 13% protein, a P/L ratio of 0.55, a recommended hydration range of 62–70%, and 65% absorption. Semi-whole grain flour balancing refined 00 and wholemeal characteristics. 13% protein with 3.2% fiber from slow stone grinding. W250-270 ideal for 8-12 hour fermentation. Creates rustic flavor with better digestibility than wholemeal. Perfect for artisan pizza and bread. It ferments best over 8–12 hours at room temp (22°C). Higher fiber absorbs more water - start at 65% hydration and adjust. Earthy, rustic flavor develops with longer fermentation. Mix with 00 for lighter texture if desired.