Sample schedule: Begin at 9:30 a.m., finish mixing at 10 a.m., shape into loaves at 3 p.m. and bake at 4:15 p.m. The bread will be out of the oven just after 5 p.m. This non-wheat flour has the perfect balance of starch and has similar functional properties to wheat flour. This makes it a very versatile flour and ideal for making pizza, biscuits, cakes, muffins, pancakes and much more. Available for your convenience in 1kg bags. Cuor di cereali Fold: This dough needs two folds. Apply the first fold about 10 minutes after mixing: With a moistened hand, reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three or four times, then invert the dough so seams are face down. You have just completed the first fold. Make the second fold during the

These all-natural ingredients create a white flour that gives pizza bases and flatbreads a soft, light texture. Based on three main values: authority, spontaneity and tradition, Mulino Caputo is a guarantee of extremely high standards of quality since three generations.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.

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. 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) 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. 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 Cuor di cereali means ‘Heart of Cereals’. Heart of Cereals is a selection of cereals and seeds to be mixed. It is suggested to mix 10% to 30% of Cuor di Cereali to your favourite Caputo flour.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. Made with a special selection of seeds and grains including sunflower, rye, flaxseed, barley, sesame.