Molino Denti Pizza&Madre
Strong
Pizza flour blend. Ingredients: soft wheat flour, dried yeast mixture (Saccharomyces cerevisiae, live dried lactic cultures, enzymes), toasted soft wheat germ.
Contains: wheat, wheat (germ), wheat germ, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Pizza flour blend. Ingredients: soft wheat flour, dried yeast mixture (Saccharomyces cerevisiae, live dried lactic cultures, enzymes), toasted soft wheat germ.
Bakes with this flour
Loading...
Pizza&Madre vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Pizza&Madre vs 3 Malts & Sunflower Organic Brown Flour (705)
Pizza&Madre | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |