Bongiovanni Antiqua Cereali
StrongItaly
Multigrain blend based on Antiqua Type 2 with rye, soy, sesame, oats, flax, corn, millet and barley ingredients for bread and pizza. Published strength: W 280–300.
Contains: wheat 2, rye (wholemeal), soy, oat, corn, other grain, barley, seeds
How the calculator uses this flour
- Fermentation window. With W 290, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 70–83% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 70–83%.
Multigrain blend based on Antiqua Type 2 with rye, soy, sesame, oats, flax, corn, millet and barley ingredients for bread and pizza. Published strength: W 280–300.
Bakes with this flour
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Technical Specifications
Absorption | 60–80% |
Antiqua Cereali vs Tipo 2 Pizza Rustica
Strength
Strong · W 290Strong · W 285P/L
0.70—Protein
——Hydration
——Maturation
——Antiqua Cereali vs Tipo 2 Pizza Rustica
Antiqua Cereali | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 285 |
P/L | 0.70 | — |
Protein | — | — |
Hydration | — | — |
Maturation | — | — |