Bongiovanni Antiqua Essenza di Grano
StrongItaly
Stone-ground wholewheat blend with malted cracked wheat and toasted wheat bran for pizza. Published strength: W 300–320.
Contains: wheat (wholemeal), wheat, wheat (bran)
How the calculator uses this flour
- Fermentation window. With W 310, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Stone-ground wholewheat blend with malted cracked wheat and toasted wheat bran for pizza. Published strength: W 300–320.
Bakes with this flour
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