Old thread, but I just wanted to chime-in and say that I ran across this flour in the Whole Foods the other day and bought a bag. I've never used Caputo or any 00 flour. I treated it like a NY recipe: 60% hydration 3% oil 2.5% salt 1% DSMP 1% sugar.3 IDY. At 48 hours @45F it had a big blowout bubble, but despite that when I went to open it, it seemed very dense and dry, almost like a pie crust. Maybe this is how 00 is normally?
I made another with 64% 3% oil and it wasn't as pie-crust like but didn't cook-up that much better than the other. I had thought that it would probably be sticky at that hydration, but it was okay to handle. Oven spring was almost non-existent, even on 1/2" steel at 650F.
Out of curiosity and because I couldn't find any real specs on the internet, I sent an e-mail to Cento customer service and asked them if they could tell me what % protein it was.
Got a reply and the representative said it was 14%.
I assume he was just telling me whatever, but dunno.
Anyway, that's my ANNA flour story.