After several weeks of experimenting with dough recipes using Caputo 00 flour I have found a combination that browns well in a 500 degree oven and keeps the texture and chewiness of the Caputo flour. Started with 100% Caputo and varied the bread flour up 30 %, finally adding wheat gluten and powdered milk to the recipe.
Flour 00 11 oz
Flour Bread (10%) 1.1 oz
VWG (4%) 0.48 oz
Dry Milk (2.5%) 0.30 oz
Water (65%) 7.87 oz
Salt 0.48 oz
Yeast 0.07 oz
Oil (3.5%) 0.42 oz
