Bongiovanni Antiqua Integrale Forte
Very StrongItaly
Stone-ground wholewheat flour for long-fermentation bread and pizza doughs. Published strength: W 380–400.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 390, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 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%.
Stone-ground wholewheat flour for long-fermentation bread and pizza doughs. Published strength: W 380–400.
Bakes with this flour
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Technical Specifications
Absorption | 62–90% |
Antiqua Integrale Forte vs Uniqua Rossa Stone-Ground
Strength
Very Strong · W 390Very Strong · W 400P/L
0.700.58-0.12Protein
—15%Hydration
——Maturation
——Antiqua Integrale Forte vs Uniqua Rossa Stone-Ground
Antiqua Integrale Forte | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 400 |
P/L | 0.70 | 0.58-0.12 |
Protein | — | 15% |
Hydration | — | — |
Maturation | — | — |