The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Caputo type O

yozzause's picture
yozzause

Caputo type O

I haven't contributed for a while, this is a s/d loaf using Caputo Italian flour Type 0 that has recently become available at the local Supermarket its a Manitoba Ora. On the label it says it is well suited to long fermentation times.

The dough was inoculated  with 10% s/d culture and the formula worked out for a 750g dough piece. 

flour 436g

salt 9g

s/d culture 44g

water 262g

i added 262g of water to the 44g of s/d culture and 262g of the flour and bought this together and let it sit for 1 hour, i then added the rest of the flour and the salt and mixed to a nice dough this was left to bulk ferment overnight for just under 10 hours  it was then knocked back and  handed up and allowed to rest for half an hour it was then shaped and placed in a banneton for just under 3 hours it was then placed in a dutch oven and baked at 220C with the lid on for 20 minutes and lid off for a further 20 minutes. The result was a loaf with a bit more tang than usual and a good mouth feel long after it had been swallowed.

 

Overall quite happy with this flour as it works out at $A3.00 a Kg when buying the 5 kg bag

Comments

hreik's picture
hreik

loaf.  Bet it tastes wonderful, plain and toasted.

hester

syros's picture
syros

What a beautiful loaf. Makes me want to make it. Not sure if I can find the Manitoba here, but I’ll go to an Italian grocery store. If not, what do you recommend?

Thanks, Sharon

yozzause's picture
yozzause

Hi Sharon i checked your Avitar but it doesn't show where you are located, I'm in Perth, Western Australia. The Caputo flour is available in quite a few supermarkets in the 1kg bags  (IGA's)  but the 5kg bag was at the Supermercato store in Bibra Lake @$14.99. I'm not a flour snob and enjoy playing with different flours especially if i am overseas. Locally i am quite happy using the Home brand flours that are half the price of the Caputo, mind you there are other Australian flours that cost more too. 

Caputo do a range of flours but there are a few other Italian flours available here too.

good hunting and good baking kind regards Derek

syros's picture
syros

I live in Montreal, Quebec, and we have a large Italian population here, so I could probably find it. I use a local organic flour AP called La Milanese. It's milled from hard red wheat. If I make your recipe I will definitely post it.

Thanks a million.

Sharon

yozzause's picture
yozzause

The Manitoba should be easy to get in Canada, its a soft wheat variety anyway i shall look forward to seeing your  bread Sharon