BreadUnmalted
Caputo
Manitoba
High-W Canadian wheat, Italian mill. Panettone and long-ferment strength without American malt.
Load into Sourdough CalculatorThe numbers
- Protein
- 14.5%
- Ash
- 0.55%
- Safe hydration
- 70%
- Max ceiling
- 78%
How much water it takes
Safe 70%Ceiling 78%Failure
Green is the working loaf. Gold is the last mix that still has a gluten net. Red past the ceiling is a sticky puddle.
About this flour
- Wheat type
- Hard Red Spring (Manitoba)
- Extraction
- Tipo 0 / high-W patent
- Enzymatic profile
- Unmalted / Slow Ferment
How it handles
Very elastic. It will take a long mix and a long, cool ferment without collapsing. For lean bread, 70% is a structured loaf; 78% is possible after full development. For panettone, ignore the bread ceiling — egg and fat change the matrix. Unmalted: color comes from time, not diastase.
Good for
- Panettone
- Long-Ferment Pizza
- High-Strength Lean