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james 09-17-2008 05:33 PM

Caputo Rosso is here!
This is very exciting. Molino Caputo has switched to the Rosso flour for the small, 2.2lb bags. The Rosso flour is loved by many enthusiasts who have been able to get their hands on it. The flour is a little stronger than the Pizzeria flour that comes in the 55lb bags. In turn, the Pizzeria flour is a little stronger than the Blue flour that used to come in the 2.2lb bags.

Very cool. You can use the Rosso flour without blending, and it will give you a pizza with a little more character and crunch than the Blue flour, without losing the incredibly soft dough, extensibility and flavor that we have all come to love with Caputo flour.

I'm thrilled and I have my first bags in hand, which I will be using tomorrow and reporting more.

As an aside, I am firing my Primavera oven and will be taking some video. Too fun.

Stay tuned for more. All orders placed in the FB Store starting now will be fulfilled with the Rosso flour.


james 09-17-2008 05:36 PM

Re: Caputo Rosso is here!
1 Attachment(s)
Here is the new packaging.

pizzaziggy 09-18-2008 10:55 AM

Re: Caputo Rosso is here!
Is the red available in the 55 lb, bags ?

james 09-18-2008 11:56 AM

Re: Caputo Rosso is here!
Not at this time. The Pizzeria flour in the 5lb. bag is equally awesome.

james 09-19-2008 10:38 PM

Re: Caputo Rosso is here!
We made focaccia with Caputo Rosso tonight, and the results are excellent. The flour has a slightly more golden color than the blue flour, and it seems to be able to handle a little more hydration as it forms a dough ball. It felt less like batter and more like dough with 65%+ hydration. The dough itself is a little stronger in your hands and the dough ball has a little more structure.

The focaccia had a really nice deep brown crust, and I feel like the bread had a little more chew.

Pizza is next, but so far, so good.

pizzaziggy 10-01-2008 10:40 AM

Re: Caputo Rosso is here!
Not so fast on the Rosso
I've used the Blue for almost 1 year in my oven.
I'm cooking 1 minute or so pies at 850-1,000 degrees
I've done 2 batches with the Red and both resulted in scorched, burned crust.
Same prep as the blue.
During the year I've tried mixing small quantities of various flours ( hi gluten, and all purpose with the blue , and had abandoned that as I was getting scorching with the mixes.
In my opinion the red would be perfect for ovens that don't burn quite as hot or stones.
I'm sticking with the blue.

james 10-01-2008 12:02 PM

Re: Caputo Rosso is here!
There are two blues. The one in the small bag is lighter and more general purpose, and the Pizzeria flour in the 55lb bag (also blue) is blended for pizza.

If you think the Rosso is a little strong, you can always get the big bag (and share it with a friend).

I've been baking a lot with the Rosso, but I need to make a few more pizzas before I can jump in on that.

More to come...

pizzaziggy 10-01-2008 12:08 PM

Re: Caputo Rosso is here!
I used the small blue bags for a while and now I'm working through the 55 lb. bag I got through the FB store.
There may be minor differences in the small and large, but both cook up without scorching.
The red is defintely a different blend.
It comes together much differently , with the same hydration , and is easier to knead and work with.

james 10-01-2008 12:27 PM

Re: Caputo Rosso is here!
I have found that the Rosso is better at absorbing water in high hydration doughs.

Have you seen that?

I have forwarded your experience to the folks at Caputo, so we can see what they say as well.


james 10-01-2008 12:46 PM

Re: Caputo Rosso is here!

I got this from the Caputo folks:

"This flour handles heat better than the other 1 kg bag so this is strange. It is designed to handle high heat better than other flours. The only thing I can think is that there was too much residual flour left on the dough which will burn and turn black – this is usually a problem on the bottom however."

What do you think?

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