Divella Farina 00 Forte
Strong
Divella Farina 00 Forte with 11.2% protein. A strong professional wheat flour for biga, ciabatta and longer fermentation. The manufacturer also recommends it in blends to strengthen bread dough. The manufacturer’s catalog lists W 290–320.
How the calculator uses this flour
- Fermentation window. With W 305 and 11.2% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1–48 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Divella Farina 00 Forte with 11.2% protein. A strong professional wheat flour for biga, ciabatta and longer fermentation. The manufacturer also recommends it in blends to strengthen bread dough. The manufacturer’s catalog lists W 290–320.
Bakes with this flour
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Technical Specifications
Absorption | 55–57% |
Falling Number | 300–330s |