Bongiovanni Elena
Very StrongItaly
Molino di Torino pizza flour for long doughs. Bongiovanni publishes W 340-370, protein 14% min and P/L 0.50-0.60 on the current Elena page. Sold in 25 kg paper sacks; that is the bag home bakers already typed as a custom flour. Mill use: 72 h in the fridge or 24 h at room temperature. Farinograph absorption 65% min is a lab figure, not a recipe hydration band.
How the calculator uses this flour
- Fermentation window. With W 355 and 14% protein, 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 10–81 h.
- Hydration range. From its specs, Pandough estimates 61–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino di Torino pizza flour for long doughs. Bongiovanni publishes W 340-370, protein 14% min and P/L 0.50-0.60 on the current Elena page. Sold in 25 kg paper sacks; that is the bag home bakers already typed as a custom flour. Mill use: 72 h in the fridge or 24 h at room temperature. Farinograph absorption 65% min is a lab figure, not a recipe hydration band.
Bakes with this flour
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Elena vs Anima di Grano Midi 00 2
Strength
Very Strong · W 355Very Strong · W 355P/L
0.550.65+0.10Protein
14%12%-2.0%Hydration
——Maturation
——Elena vs Anima di Grano Midi 00 2
Elena | ||
|---|---|---|
Strength | Very Strong · W 355 | Very Strong · W 355 |
P/L | 0.55 | 0.65+0.10 |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |