Thoughts on Caputo’s 25kg red flour (see photo)
Good day from here in England!! My thoughts and good wishes are with everyone around the world, wherever you are, in this difficult time ❤️
I’m new to the site, and pretty new to home bread baking. I’ve been making it at home using my bread maker for a long time, but with the lockdown I’ve got more time on my hands than I know what to do with, so I decided to finally bite the bullet and go the whole way by hand. Pretty nervous but wish me luck!! ?
The issue we have here in England right now is getting hold of ingredients during the lockdown, as the whole country has gone baking mad!! Every store has been out of flour, especially bread flour, for weeks, so I’ve been looking online at wholesale suppliers.
The only option I’ve managed to find is the Caputo Red Saccorosso 25kg sack, through Amazon.
Can anyone with experience please advise me whether this is an ok choice for making bread mainly, and maybe pizza dough too? And more importantly I suppose, what it isn’t so great for? Only I don’t want to buy such a big sack only to find it’s limited in its applications in home use.
Oh and I’m baking with fresh yeast if that makes a difference...
Many thanks in advance ?
This typical a pasta flour.
But I guess it works for bread to.
It is very fine coarsed.
I know 00 is normally a pasta flour, but when I asked Caputo they didn’t mention pasta. Have you used ithis flour for making pasta yourself?
Last weekend I made pasta from 00.
Very tasty :-)
Hi the graphic on the packet suggests a flour that could be used for bread, pizza, panettone and other breads. The Caputo website also suggests that this flour would be good in recipes that call for long rising times, such as a fridge perhaps?
I hope this helps.
This is a medium strong, refined white flour with balanced gluten properties.
https://www.mulinocaputo.it/farine/la-linea-professionale/rinforzato
This might help: http://www.mulinocaputo.it/en/flour
specificly: http://www.mulinocaputo.it/en/flour/la-linea-professionale/rinforzato
13% protein, so be prepared to add extra water.
(Apparently Saccorosso used to be called Rinforzato.)
technical explanation of W and P/L: http://www.theartisan.net/Flours_One.htm
Other British users here have found flour, so don't hesitate to ask.
ive used this for pizza dough. Low amounts of yeast (0.5g to 500g flour) and quite wet. Long proving. 24 hours from start to table.
I use 00 type of flour here in the US (although not this brand) as part of a mix for sourdough pizza dough that includes a portion of durum flour and AP flour, and it turns out really nice--soft and pliable, but with some crunch and chew. It appears there is a lot of conflicting information on the Internet about the many different brands this company makes. From what I can tell it looks like it is a high protein four (as I believe some of the other comments noted), finely ground (what the 00 indicates) white flour. If there aren't any more details on the label, maybe this link will help, although I didn't see anything specific about 'Saccorosso'.
https://brickovenbaker.com/pages/information-about-caputo-flours