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Author Topic: Caputo Nuvolo  (Read 228 times)

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Offline LaGaby

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  • Location: Buxton, UK
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Caputo Nuvolo
« on: January 13, 2021, 05:11:01 AM »
Hi everyone,

I received some Caputo Nuvola today (not the super) and I'm wondering firstly if anyone on here has had experience with this flour and any recommendations?

I'm aware that this flour can hold more water and handles longer fermentation times but does this also include CF times or is it best used at RT for 12+ hours?
What hydration percentage have people tested with this flour?


And finally, am I wondering if I could use this flour for a biga or maybe a poolish then refresh with pizzeria? Usually I would make biga, refresh after a day then CF for one further day.
I know this is not the ideal flour for it but i have been using pizzeria for the biga and also for the refresh so I wonder if this flour will get better results.

Thanks in advance

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