Ingredients: Sunflower seeds, rye flour, flax seeds, barley flakes flour, hulled sesame seeds, malted barley flour, wheat flour type "0". Caputo Pizzeria This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day. Mix the dough first thing in the morning, shape it into two loaves about five hours later, and then bake in the late afternoon in time for dinner. It's also a good first recipe to try from this book to help you get familiar with my dough handling techniques, which are the same for all the recipes in this book. Here you get the taste-good benefits of a medium-length fermentation, resulting in a versatile, delicious bread that's great as a dinner bread and also works well for sandwiches and toast. Ingredients For making pizza dough - Caputo Pizzeria flour is more delicate and is ground finer, whereas Caputo Rinforzata flour is more coarse and is best used when making a large amount of dough and great for bread making. Both of these varieties are now available with a fresh new look and with the same premium quality flour. Caputo “00” Super This non-wheat flour has the perfect balance of starch and has similar functional properties to wheat flour, making it very versatile and ideal for making pizza, biscuits, cakes, muffins, pancakes and much more.

Bake: For the next step, please be careful not to let your hands, fingers or forearms touch the extremely hot Dutch oven. Most recently, we've started to import the best French Flour available from Foricher. Providing flour for a wide range of applications, Foricher's T65 Baguette Flour, T45 Croissant & Brioche French Patisserie Flour, T150 Wholemeal Bread Flour and T130 French Rye Flour cover all of your french baking needs. Thanks to the Caputo's Method which consists in selecting and mixing only the best wheat, following a slow grinding process, they can obtain supreme quality flours by preserving the starch, the organoleptic properties and most of all the authenticity of the flavour.Made with a special selection of seeds and grains including sunflower, rye, flaxseed, barley, sesame. To make the perfect pasta that just melts in your mouth, Pasta & Gnocchi flour is the best to use. This top quality flour will produce a light and consistent dough that will give you an extraordinary results. Also, great to use for making pastries. Caputo Manitoba Oro (STRONG FLOUR) Since 1924, the traditions of producing the highest quality flour have passed from father to son making Caputo flour the most superior on the market. And guess what? Their world famous flour is now available gluten free! next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's OK to fold later; just be sure to leave it alone for the last hour of rising.

Caputo Fioreglut is a gluten free flour mix carefully crafted to produce the finest quality breads and pizza crusts for all those of you who want to cut out gluten without compromising on taste.Autolyse: In a large round tub or similar container, combine the flour with the 90- to 95-degree water. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.

Shape: Dust a proofing basket with flour. Shape the dough into a medium-tight ball by stretching a quarter of the ball over itself and repeating three more times. Place the ball seam side down in its proofing basket.Naples-based Caputo has been grinding wheat in their mill to make fantastic flour since 1924. The Caputo method includes selecting the best wheat from across Umbria, Marche and other Italian regions and slowly grinding to preserve the starch and protein content. Caputo is also part of the first soft wheat supply chain in Italy, working exclusively with Italian farms to increase the traceability and quality of the raw materials - from sowing to harvest, the process is 100% made in Italy.