Caputo classica doppio zero

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From 2,75 per 1000 gram

This flour is ground extremely carefully without damaging the proteins. This makes it ideal for dough with short rising times. Excellent for light bread with a soft and white crumb. This product has a new packaging, previously it said classica on the front, now it says doppio zero .

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Caputo classica doppio zero

Caputo classica is the basis of all Caputo products. You could also call it an all-rounder. With Classica you can really go in all directions, but the most common application is making white bread.

Content: 1 or 5 kilos
Flour type: 00
Protein: 11.5%
Dough and gluten strength: W 220/240
Elasticity: P/L 0.50/0.60

Caputoo classica is type 00 flower. This means that it is very pure and fine. As a result, the result is always airy and soft. In Italy classica flour is used, among other things, for the following purposes:

  • Bread
  • Cookies
  • Pastry
  • Cake
  • Pizza
  • Binding sauces

Below is an authentic recipe for Italian bread.

Making bread with Classica

You only need a few ingredients to put a delicious Italian, warm and homemade bread on the table. Caputo classica, Italian sea salt , lievito yeast and water. We also recommend a wicker proofing basket , this will give you beautiful rings on the top of your freshly baked bread (see photo).

Recipe for 2 loaves

1000 grams caputo classica
720 grams of water at about 30 degrees Celsius (weigh it for precision)
21 grams of Italian sea salt
4 grams lievito yeast


It takes about 6 hours for this dough to rise to the right volume. So start making the dough well in advance!

Mix the 100 grams of flour with the water. You can do this by hand in a large bowl or in a food processor with a dough hook. Then let it rest for 30 minutes.

Then mix the salt and yeast through the dough. If you find it annoying that the dough continuously sticks to your hands, make it wet before kneading the dough. Then cut the dough ball into 2 pieces and roll the pieces into round balls. Take 2 proofing baskets and lightly dust them with flour, so that the dough does not stick when you want to take it out again. Throw a tea towel over the baskets so that the dough does not dry out.

After 6 hours of proofing, the dough can go into the oven (alternatively, you can of course also use a bread machine). Preheat the oven to 245 degrees Celsius. Take a thick pan with a lid, preferably a cast iron pan or a casserole. Heat it in the oven. When the oven is up to temperature, you can remove the pan very carefully with thick oven gloves. Turn the proofing basket over so that the dough falls into the pan. The bottom of the dough will now become the top of your bread. Put the lid on the pan and put it in the oven for 30 minutes. After 30 minutes, remove the lid from the pan and bake the bread without the lid for another 20 minutes.

When it comes out of the oven, let the bread cool on a rack for half an hour. In any case, make sure that the bottom of the bread can breathe.

Enjoy your dinner!

Additional information

Weight1 kg

1 kilo bag, 5 kilo bag


Flour and flour




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