This recipe puts Caputo’s Manitoba Oro flour center stage—a type 1 strong flour with a W value of 370–390 and 14.5% protein. It’s an ideal candidate for high hydration and intensive mixing, so I used a stand mixer to build structure early and pushed hydration to 80%. This method emphasizes the flour’s strength while shortening the overall bulk fermentation time.
The resulting loaf had a beautifully open crumb and impressive oven spring. If you’re experimenting with strong flours, I definitely recommend giving this method a try.
Caputo Manitoba Oro Sourdough Loaf
Equipment
- 1 stand mixer
- 1 kitchen scale
- 1 food thermometer
- 1 banneton/proofing basket
- 1 tea towel
- 1 parchment paper
- 1 dutch oven
Ingredients
- 500 g Caputo Manitoba Oro flour
- 390 g filtered water (cold at 63°F; using cold water keeps dough temperature under control during mixing)
- 100 g levain sourdough starter
- 12 g sea salt
Instructions
- Combine 500 g Caputo Manitoba Oro flour and 390 g filtered water in the mixer bowl. Mix on low speed just until incorporated. Rest for 5 minutes.
- Increase speed to medium-high and mix for 5 minutes. Rest again for 5 minutes.
- Add 100 g levain and 12 g sea salt. Mix on high until dough stops sticking to the sides and reaches about 82°F (28°C).
- Transfer dough to a shallow container and keep it warm (around 82°F (28°C)—I put it in my oven with just the light on).
- Perform three sets of coil folds, spaced 30 minutes apart.
- Once dough has risen about 30-40%, shape into boule or bâtard. Don’t wait for a larger rise—since the dough is warm, it’ll continue proofing in the refrigerator.
- Cold ferment for 18 hours.
- Preheat oven with a Dutch oven inside to 480°F (~250°C). Allow at least 30 minutes after reaching temperature to ensure even heat.
- Transfer dough to parchment paper, score, and place in Dutch oven. Bake covered for 25 minutes.
- Reduce heat to 425°F (~220°C) and open oven door to release heat. Remove lid of Dutch oven and bake another 25 minutes or until deeply golden.
Baker’s Tips:
- Feed your starter with a 1:5:5 ratio (10 g starter, 50 g flour, 50 g water) the night before. It should take ~9 hours to peak.
- Monitor your dough temperature closely; stronger flours handle higher hydration well but are sensitive to over-fermentation if too warm.
- Keep an eye on your dough during mixing; the goal is a well-developed gluten structure, indicated by a smooth dough pulling cleanly from the mixer bowl.
- To accurately judge the 30-40% rise, use the aliquot method or a food-safe container with measurement markings. Personally, the aliquot method has been a game changer!
This method really lets Manitoba Oro shine—expect great oven spring and a strong, chewy crumb. If you’re really interested in experimenting, I recommend comparing with other flours under the same formula to understand how each responds.