Tran- i really liked the flavor and texture of the caputo. It was very easy to work with...very extensible, and the crust was light and airy. It had a hint of sour and a nice chew. I would say this batch of dough was my favorite yet. As an aside, the dough had a yellowish tint to it...Italian wheat? Non-bleached? I don't know, but I was really amazed by the differences between caputo and bread flour, and all-purpose for that matter.
Hope your still creating those masterpieces!