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
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