Antimo Caputo Tipo 1
Antimo Caputo
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A less-refined Tipo 1 that keeps some of the wheat's germ and bran, giving rustic breads and pizzas more flavor and a coarser crumb than 00.
About the Antimo Caputo Tipo 1
Caputo Tipo 1 is a less-refined flour that keeps more of the wheat's germ and bran than a 00, at about 14% protein and W280. That extra whole-grain content gives rustic pizzas and breads more flavor and a coarser, more open crumb, with a faint nuttiness a white 00 does not have.
It ferments a little faster because of the bran's enzyme activity, so plan on 8 to 12 hours at room temperature or up to 24 cold at 60 to 70% hydration. Use it for a rustic pizza or blend it into a 00 dough when you want more flavor without going fully whole wheat.
Specifications
Strengths
- More flavor and a coarser crumb than white 00
- Higher 14% protein for good structure
- Great blended into a 00 dough for character
Watch for
- Bran shortens the fermentation window
- Darker, rustic crumb is not classic Neapolitan white
- Absorbs water differently, needs a test batch
Common questions
What is Tipo 1 flour good for?
Rustic pizza and bread where you want more flavor and a coarser, more open crumb than white 00 gives. It keeps more of the wheat's germ and bran, adding a nutty depth. Many cooks blend a portion of Tipo 1 into a 00 dough to add character without the density of full whole wheat.
Does Tipo 1 flour ferment faster?
Yes, a little. The bran and germ carry enzymes that speed fermentation, so a Tipo 1 dough matures faster than a refined 00. Shorten the rise or lower the yeast slightly, and watch the dough rather than the clock, especially in a warm kitchen.
What is Tipo 1 (Type 1) flour?
Tipo 1 is a lightly refined Italian flour that keeps more of the wheat germ and bran than Tipo 0 or 00, so it sits between white and whole grain. It carries more flavor and ferments a little faster, giving a rustic, tastier crust that pairs well with a long cold rise. Expect a slightly darker, softer dough than a straight 00.
