Bongiovanni La Grissini – Crocetta
MediumItaly
Extensible flour for short-fermentation doughs, breadsticks, taralli, biscuits and crackers; the mill lists Type 0. Published strength: W 170–190.
How the calculator uses this flour
- Fermentation window. With W 180, the dough peaks after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 17 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Extensible flour for short-fermentation doughs, breadsticks, taralli, biscuits and crackers; the mill lists Type 0. Published strength: W 170–190.
Bakes with this flour
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