Caputo Rosso is here!

[scpizza]

Re: Caputo Rosso is here!

Just to clear up any confusion, this flour is not Caputo Red / Caputo Rosso. This flour is Caputo Pizzeria.

The 25kg bag of Caputo Pizzeria is in dark blue. But the 10kg and 1kg bags are in red. All Caputo Pizzeria flour regardless of bag color has a big picture of pizza in front of Mt. Vesuvius

"Caputo Red" / Caputo Rosso / Caputo Rinforzato is a different flour that comes in a large bag that is red and has pictures of many types of breads on front (it's primarily a bread flour).

[hilltop]

Re: Caputo Rosso is here!

What have you found to be the best way to store flour long term and still maintain freshness? ---hilltop

[james]

Re: Caputo Rosso is here!

You try and I'll start experimenting as well. We'll see where it goes.
James

[pizzaziggy]

Re: Caputo Rosso is here!

It wasn't just the bottom. It scorched the outer crust...all 4 pies.
I thought the same thing about the excess flour so I did the best I could to keep it to a minumum.
It did indeed do a great job with the absorption.
I do a 68 % hydration which seems like the outer limits of the blue, but the red soaked it up and seems like it could take a lot more.
I need to wet my hands with the blue at 68 % to work it, but the red wasn't even really sticky.
I sometimes wonder if the small amount of canola oil I put on the balls to prevent drying out could cause the scorching, so I made sure not to use any on my second batch of pies.
Still scorched.
I'm more than happy to go back and retry the red again

[james]

Re: Caputo Rosso is here!

Pizzaziggy,

I got this from the Caputo folks:

"This flour handles heat better than the other 1 kg bag so this is strange. It is designed to handle high heat better than other flours. The only thing I can think is that there was too much residual flour left on the dough which will burn and turn black – this is usually a problem on the bottom however."

What do you think?
James

[james]

Re: Caputo Rosso is here!

I have found that the Rosso is better at absorbing water in high hydration doughs.

Have you seen that?

I have forwarded your experience to the folks at Caputo, so we can see what they say as well.

James

[pizzaziggy]

Re: Caputo Rosso is here!

I used the small blue bags for a while and now I'm working through the 55 lb. bag I got through the FB store.
There may be minor differences in the small and large, but both cook up without scorching.
The red is defintely a different blend.
It comes together much differently , with the same hydration , and is easier to knead and work with.

[james]

Re: Caputo Rosso is here!

There are two blues. The one in the small bag is lighter and more general purpose, and the Pizzeria flour in the 55lb bag (also blue) is blended for pizza.

If you think the Rosso is a little strong, you can always get the big bag (and share it with a friend).

I've been baking a lot with the Rosso, but I need to make a few more pizzas before I can jump in on that.

More to come...
James

[pizzaziggy]

Re: Caputo Rosso is here!

Not so fast on the Rosso
I've used the Blue for almost 1 year in my oven.
I'm cooking 1 minute or so pies at 850-1,000 degrees
I've done 2 batches with the Red and both resulted in scorched, burned crust.
Same prep as the blue.
During the year I've tried mixing small quantities of various flours ( hi gluten, and all purpose with the blue , and had abandoned that as I was getting scorching with the mixes.
In my opinion the red would be perfect for ovens that don't burn quite as hot or stones.
I'm sticking with the blue.

[james]

Re: Caputo Rosso is here!

We made focaccia with Caputo Rosso tonight, and the results are excellent. The flour has a slightly more golden color than the blue flour, and it seems to be able to handle a little more hydration as it forms a dough ball. It felt less like batter and more like dough with 65%+ hydration. The dough itself is a little stronger in your hands and the dough ball has a little more structure.

The focaccia had a really nice deep brown crust, and I feel like the bread had a little more chew.

Pizza is next, but so far, so good.
James

[james]

Re: Caputo Rosso is here!

Not at this time. The Pizzeria flour in the 5lb. bag is equally awesome.
James

[pizzaziggy]

Re: Caputo Rosso is here!

Is the red available in the 55 lb, bags ?

[james]

Re: Caputo Rosso is here!

Here is the new packaging.
James

[james]

This is very exciting. Molino Caputo has switched to the Rosso flour for the small, 2.2lb bags. The Rosso flour is loved by many enthusiasts who have been able to get their hands on it. The flour is a little stronger than the Pizzeria flour that comes in the 55lb bags. In turn, the Pizzeria flour is a little stronger than the Blue flour that used to come in the 2.2lb bags.

Very cool. You can use the Rosso flour without blending, and it will give you a pizza with a little more character and crunch than the Blue flour, without losing the incredibly soft dough, extensibility and flavor that we have all come to love with Caputo flour.

I'm thrilled and I have my first bags in hand, which I will be using tomorrow and reporting more.

As an aside, I am firing my Primavera oven and will be taking some video. Too fun.

Stay tuned for more. All orders placed in the FB Store starting now will be fulfilled with the Rosso flour.

Wahoo!
James