Bongiovanni La Manitoba – Teatro Regio
Very StrongItaly
Long-fermentation bread doughs and preferments; the mill lists Type 0. Published strength: W 380–400.
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 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Long-fermentation bread doughs and preferments; the mill lists Type 0. Published strength: W 380–400.
Bakes with this flour
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La Manitoba – Teatro Regio vs Anima di Grano Slow Manitoba
Strength
Very Strong · W 390Very Strong · W 390P/L
0.750.65-0.10Protein
—14%Hydration
——Maturation
——La Manitoba – Teatro Regio vs Anima di Grano Slow Manitoba
La Manitoba – Teatro Regio | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | 0.75 | 0.65-0.10 |
Protein | — | 14% |
Hydration | — | — |
Maturation | — | — |