Caputo Fior di Avena
Wholemeal oat flour without additives, for bread blends and oat piadine. Protein content is 12 g per 100 g flour.
Contains: oat (wholemeal) 100%
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 75–85% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 75–85%.
Wholemeal oat flour without additives, for bread blends and oat piadine. Protein content is 12 g per 100 g flour.
Bakes with this flour
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Fior di Avena vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
12%12%Hydration
——Maturation
——Fior di Avena vs 3 Malts & Sunflower Organic Brown Flour (705)
Fior di Avena | ||
|---|---|---|
Strength | — | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |