Divella Farina Tipo 1
Strong
Divella Farina Tipo 1 with 12.2% protein. A less refined wheat flour for bread, pizza and focaccia, with more outer grain material than white flour.
How the calculator uses this flour
- Fermentation window. With 12.2% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 34 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%.
Divella Farina Tipo 1 with 12.2% protein. A less refined wheat flour for bread, pizza and focaccia, with more outer grain material than white flour.
Bakes with this flour
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