Pandough
Tony Gemignani California Artisan

Central Milling Tony Gemignani California Artisan

Very StrongFlag of USUnited States

Tony Gemignani California Artisan Type 00 from Central Milling. Mill publishes W 390-400 at 15% protein, ash about 0.55%. Proprietary hard-wheat blend for pizza-house work; also used for focaccia and breadsticks. Treated with ascorbic acid, vital wheat gluten, and malt.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 5–10 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tony Gemignani California Artisan Type 00 from Central Milling. Mill publishes W 390-400 at 15% protein, ash about 0.55%. Proprietary hard-wheat blend for pizza-house work; also used for focaccia and breadsticks. Treated with ascorbic acid, vital wheat gluten, and malt.

Central Milling Tony Gemignani California Artisan fermentation range

The catalog window for Central Milling Tony Gemignani California Artisan is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, type-00, professional, very-strong, celebrity-chef, unicorn-flour

Bakes with this flour

Loading...

Technical Specifications

Absorption
62%
Ash Content
0.55%

Tony Gemignani California Artisan vs 00 E

00 E
00 E
Strength
Very Strong · W 395Very Strong · W 400
Protein
15%14%-1.0%
Hydration
——
Maturation
24-48h 4°C—