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Hats off to Molino Caputo Flour - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Hats off to Molino Caputo Flour

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  • Hats off to Molino Caputo Flour

    I just wanted to give kudos to Caputo Flour and highly recommend it to anyone in doubt.

    I had a Father's day picnic this past Saturday and I used Caputo 00 for the 1st time. Even though I made the mistake of putting my pizza dough balls to close to each other for the 2nd rise and they were a major pain to separate, several of our guests commented on how good the pizza was "especially the crust".

  • #2
    Re: Hats off to Molino Caputo Flour

    Great flour, horrible distribution. Damn near impossible to get in any quantity without incurring huge shipping costs.

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    • #3
      Re: Hats off to Molino Caputo Flour

      I love the stuff. I think I am on my 3rd 50lb bag. My local food distributor carries it.
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: Hats off to Molino Caputo Flour

        I would love to have a blind taste test with different flour. I usually mix all purpose flour with bread flour 1/1 and my guests always compliment the crust, even cooked in a regular oven on a stone (this should change in just 3 days!!!).
        my own Quest for Fire:
        http://www.flickr.com/photos/leckig/

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        • #5
          Re: Hats off to Molino Caputo Flour

          To me it is about the hydration. I can get the caputo up to 69% and it can still be handled. I usually go about 67%. I have not used any other flour that lets me add as much water and still be handleable (is that a word?). But any quality flour is going to give great results. Here in Colorado I have some friends who live out in the country where there is a mill. They get the best flour, very cheap, $10 for a 20 lb cloth bag in the local King Soopers! I wish that they stocked it there, but they bring me a bag once in a while. I mostly use it for Foccacia bread, but I bet it would make great pizza dough too...
          My Oven Thread:
          http://www.fornobravo.com/forum/f8/d...-oven-633.html

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          • #6
            Re: Hats off to Molino Caputo Flour

            Why on earth doesn't Caputo sell in five kilo bags? Why don't they have retail distribution?
            The only distributor in my state needs cash, exact change, and will only sell on Friday. It's like doing a drug deal.

            Somebody in that company should realize that there's a big market for quality specialty foods in the US.
            My geodesic oven project: part 1, part 2

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            • #7
              Re: Hats off to Molino Caputo Flour

              I agree!!! it is impossible to find it around here. Anyone who knows where to get it in the Pennsylvania, New Jersey, Delaware, Maryland area please let me know!!

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              • #8
                Re: Hats off to Molino Caputo Flour

                Pennsylvania Macaroni Company Located in Pittsburgh. If you don't live near Pittsburgh, their shipping costs are extremely reasonable. Good source for Grande Mozz in 5" bags and lots of Italian Salumi. Great place.

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                • #9
                  Re: Hats off to Molino Caputo Flour

                  55lb bag of Caputo flour for me from E&S Food, Elmwood Park, NJ.
                  Call ahead.
                  Go Friday.
                  Take Cash.
                  Exact change.
                  Don't expect anything like a retail transaction, unless you are used to dealing with streetcorner psychopharmacologists.
                  My geodesic oven project: part 1, part 2

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                  • #10
                    Re: Hats off to Molino Caputo Flour

                    Just bought another bag in December from E&S - I had to plead with them to sell it to me on a Thursday, cuz I was leaving to drive back to North Carolina on Friday - I didn't need exact change, but they sure wanted cash - it felt SO New Jersey! - GRIN.

                    Chuck

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