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Working with Caputo 00 flour - Forno Bravo Forum: The Wood-Fired Oven Community

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Working with Caputo 00 flour

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  • Working with Caputo 00 flour

    Hey gang, my next pizza will be comprised of the small red caputo chefs flour. I used to use King Arthur flour. Is there anything i need to do different now that i will be using the Caputo?. Any tips or advice would be greatly appreciated.
    Thanks
    Matthew 19:26. With God all things are possible.

    My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

  • #2
    Re: Working with Caputo 00 flour

    You will probably need to adjust your water a bit, so start light and work up. Other than that it will be the silkiest dough you have ever used.

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    • #3
      Re: Working with Caputo 00 flour

      Nice.. So more water?
      Matthew 19:26. With God all things are possible.

      My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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      • #4
        Re: Working with Caputo 00 flour

        Probably less.

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        • #5
          Re: Working with Caputo 00 flour

          Ok got it. Thanks.

          Anything else to add? i guess it shouldn't really matter what flour i use right?
          Matthew 19:26. With God all things are possible.

          My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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          • #6
            Re: Working with Caputo 00 flour

            I use the same amount of water with caputo as without. I do find the dough, however, to be much more silky (as Tom described) and delicate than other flour at the same hydration level. So if you were looking for something comparable to what you're used to, add less water. By the way, did you reschedule or do the big pizza party extravaganza that you were talking about?

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            • #7
              Re: Working with Caputo 00 flour

              Originally posted by okn View Post
              I use the same amount of water with caputo as without. I do find the dough, however, to be much more silky (as Tom described) and delicate than other flour at the same hydration level. So if you were looking for something comparable to what you're used to, add less water. By the way, did you reschedule or do the big pizza party extravaganza that you were talking about?

              I definitely had that party, for fathers day. A good amount of those photos can be found here. http://www.fornobravo.com/forum/10/1...s-19457-8.html
              Matthew 19:26. With God all things are possible.

              My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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              • #8
                Re: Working with Caputo 00 flour

                If you want to see what Caputo and a hot oven can do, here are a couple of pictures (not mine). This is, as you can see, a 36.7 SECOND Margarita pizza. Second pic is the bottom. The mushroom pie was around 60 seconds and is bar none the best pizza I have ever eaten. The crust is exquisitely crisp on the surface, but tender and digestible. The last picture is one of mine done the next day when the oven had cooled down to around 760 degrees, it is an All Trumps 48 hour dough, 300 gram ball stretched to 16", with marscapone, rum soaked cherries, and thin sliced lemons. A liberal dose of rum was applied as well as olive oil.
                Attached Files

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                • #9
                  Re: Working with Caputo 00 flour

                  Those are awesome. So hungry for pizza now. Thanks for sharing
                  Matthew 19:26. With God all things are possible.

                  My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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                  • #10
                    Re: Working with Caputo 00 flour

                    Tscar,

                    Like that desert pizza.........
                    Russell

                    Link to my Picasa Album
                    https://plus.google.com/photos/10287...21083003687777

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                    • #11
                      Re: Working with Caputo 00 flour

                      The leoparding on the crust on that mushroom pizza is awesome, Tscar. Do you know if the dough had a slow rise (aka: overnight?) or was it a same day dough?

                      I agree: the caputo 00 (blue or red package) is silky and smooth, and it "relaxes" better or easier. However, I do use King Arthor AP occasionally, especially when using a non-yeast sour-dough-starter as my leavening.

                      I've found using sour-dough starter only on the Caputo, makes a very soft dough, very, almost too relaxed dough but then I get amazing bubble-ups on the crust if it's not too heavy with toppings.
                      "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

                      View My Picasa Web Album UPDATED oct
                      http://picasaweb.google.com/Dino747?feat=directlink


                      My Oven Costs Spreadsheet
                      http://spreadsheets.google.com/ccc?k...BF19875Rnp84Uw


                      My Oven Thread
                      http://www.fornobravo.com/forum/f8/d...arts-5883.html

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                      • #12
                        Re: Working with Caputo 00 flour

                        He (TxCraig) does a sourdough with a 36 or 48 hour room temp (controlled 68 degrees) bulk rise, then an 8 hour balled ferment also at room temp.

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                        • #13
                          Re: Working with Caputo 00 flour

                          Here is a Caputo and an Anna (a Cento product, first time I have seen it) dough. They are mildly handmixed for about 3 minutes, then they will bulk rise for 24 hours at about 75 degrees, with another 8 hours balled in the fridge to retard them. Both used the same quantities of water to get them where I wanted them (difference in color is an artifact, they are both white and silky):

                          4 cups flour
                          2 cups water
                          1 tsp salt
                          1 tsp IDY
                          Attached Files

                          Comment


                          • #14
                            Re: Working with Caputo 00 flour

                            Thanks for the tips guys. Ill try the Caputo next week, hopefully all goes well
                            Matthew 19:26. With God all things are possible.

                            My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

                            Comment


                            • #15
                              Re: Working with Caputo 00 flour

                              I cooked a few tonight, I could not tell the Anna from the Caputo.
                              Attached Files

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