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.