Antimo Caputo “00" Chefs Flour
I would like to know the specs and characteristics of Antimo Caputo 00" Chefs Flour. The bag states that it is good for long fermentation. I read that “00” signifies the ash content and in other places that “00” describes a flour of extremely fine grain. Often described as feeling like baby powder.
I searched Goggle and found very little information about Antimo Caputo “00" Chefs Flour.
I am wondering if this flour would be good for 12-16 hours of fermentation for Poolish and also super long and warm BF for sourdough.
I am interested to learn as much ch as possible about this flour.