Description
- Caputo Classica Blue Tipo 00
- Higher Water absorption
- Finest Mill available
- Best for breads, pizza crust, cakes
- Very fluffy dough, less air
Caputo Classica Blue is a harder to find, Tipo 00 ultrafine ground wheat flour from Naples, Italy. Like its more common Red Bag Tipo 00, it is the finest grind that is available in Italy, with a consistency similar to baby powder. What is the difference between the red and blue you ask? Both contain the same protein content, 12.5%. The red has a lower water absorption, and the blue is higher. Bread is essentially a solid foam, and when you think about this, it explains how it rises, and can be kneaded and cut. Water absorption is one of the key factors that determines fluffiness and density. The higher water absorption means a fluffier dough . Caputo guards that secret very closely, though one could assume it has to do with the blend of wheats that make it into the bag. As far as baking with them goes, I've not noticed a huge difference between the red and blue bagsboth produce admirably workable doughs that produce great crust with a crackly-thin layer of crispness, a nice open and airy hole structure, and just a modicum of chew.The red bag is easier to find as more sources sell them, but WC Analytics carries every kind