Bongiovanni Margherita
MediumItaly
Short-fermentation pizza doughs; the mill lists up to 12 hours refrigerated or 6 hours at room temperature. Published strength: W 200–220.
How the calculator uses this flour
- Fermentation window. With W 210, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Short-fermentation pizza doughs; the mill lists up to 12 hours refrigerated or 6 hours at room temperature. Published strength: W 200–220.
Bakes with this flour
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Margherita vs L'Allegro 6h
Strength
Medium · W 210Medium · W 210P/L
0.550.58+0.03Protein
—11.5%Hydration
——Maturation
—4-8h 22°CMargherita vs L'Allegro 6h
Margherita | ||
|---|---|---|
Strength | Medium · W 210 | Medium · W 210 |
P/L | 0.55 | 0.58+0.03 |
Protein | — | 11.5% |
Hydration | — | — |
Maturation | — | 4-8h 22°C |