Mulino Caputo
Manitoba Oro
4.6(5 reviews)
Suggested fermentation times
12h
RT (ambient temp.)
23°C
Total54hfermentation
42h
FT (fridge)
4°C
Flour
1000g
Water
700g(70%)
Salt
35g(3.5%)
Fresh yeast
0.4g(0.04%)
Recipe ratings
Dough structure
4.8
Appearance
4.0
Taste
5.0
Average
4.6
5 recipes
Community average rating
Bakes with this flour
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