Thanks! Craig is definitely an inspiration and sets the bar that I'd love to reach, but I'm still a ways off. I'm plagiarising a lot of what Craig has done if nothing else ;-)
I haven't really formed any particular impression of Caputo yet - my workflow has been a bit shambolic since the Caputo arrived, so I'd like to get my game back on form before forming an opinion. Not that I'm one to be judgemental if I can help it, but I will have to arrive at some conclusion about whether Caputo is worth the expense of importing (at about $10USD/lb!!) compared with other flours that I can obtain more readily/cheaply.
All I can say about Caputo right now is that compared with the common NZ flours I've been using, Caputo is much softer, and requires a much lighter touch when handling. It opens with such minimal handling that I'm having to be careful to not over-extend it. It bakes differently too - it browns well and the blistering is a bit accelerated compared with what I was using.
So far, for me, it hasn't been streets ahead of local flour, but it's early days yet.