New Caputo NY flour test. Grandma


Here are the results of the new Caputo NY flour. Which I found out is the Caputo Roman flour (purple bag) that's malted. It's specs says 13.25% protein that the w is 290-320. I will try and post the anyalasis as well. I turned out really nice. Did a 3 day rise instead of a 2 day. On the second day I reballed the dough. At first the dough seemed a bit too tacky at 72% hydration but over night (first night) it came together nicely. I made the dough wed and just cooked it in my marsal at 525. We just got done cooking our bread for the morning so the oven was a little cold. The dough was 36oz a little heavy for my grandma but I wanted to see the spring. I flipped the dough over onto its sheet pan so hold its form. During the bake It didn't get much height but the Cornicione was very nice. I used my master dough recipe with poolish and added a little more hydration. I really wanted to see how this flour absorbed. I still used my malt in the recipe. It did not over brown which was great since this flour was already malted. If I were to use it on day 1 I may have browned too quickly.

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Tony Gemignani admin
posted over 2 years ago

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Looks amazing. I love the aesthetics of this pie. The white cheese and the diagonal sauce. It's an edible work of art. :-)

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Raj Irukulla admin
posted over 2 years ago

It's absorbed water well. Just like it said it would from the analysis. It really turned out nice. I wouldn't say better than All Trumps but different. The flavor profile is much different than All Trumps. It's their metro flour (purple bag) that's malted. The crumb came out really nice. Much more natural type flour compared to all trumps - in taste, texture, look, and feel. I used a morebread starter. Next time I will make it with a starter from my flour or the same flour and see the results. I liked the color of the dough after the bake. Lite brownish natural texture. I made dough again last night again for my demo on Tuesday. Just checked it now that I landed in NY. Looks ok. Need to get into the refer asap. In an hour traffic trying to get to the hotel. I will be demo 2 grandmas - one 75% hydrated and one 72%. Using one Aiello sliced dry Mozz and Grande Whole milk mozz and Ciao Crushed Tomatos along with a Stanislaus Super Dolce blend. Let's hope all the ingredients come in well. Should be ok since its 40 degrees here. For the grandma I really tried to fry the bottom so I used a generous amount of oil. That's how I like mine to be. Hopefully the ovens here at the comp are good, used and not new. Worse thing is demoing in a new oven especially using pans. New stones suck!! Lol. I brought my allied pans.
Will take shots of this grandma on Tue and compare. Also hopefully the comp/demo area is not too cold. We want some warm area for it to rise

- Tony   over 2 years ago

Thanks for the details and your take on it, TG. I will have to try the flour some time in the future. It sounds in interesting to say the least.

- Mike   over 2 years ago


We spoke briefly with Laura on Friday about this new Caputo (Caputo Metro?) flour. I'm curious, what is your impression compared to flours like All Trumps, Power and your own?

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Mike K.
posted over 2 years ago


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