Francine Farine pour Pain maison
Medium
Wheat bread-flour blend with added wheat gluten, ascorbic acid and enzymes, containing 11% protein. Suitable for loaves, sandwich bread and fougasse. Add yeast and salt separately.
Contains: wheat, wheat gluten, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 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%.
Wheat bread-flour blend with added wheat gluten, ascorbic acid and enzymes, containing 11% protein. Suitable for loaves, sandwich bread and fougasse. Add yeast and salt separately.
Bakes with this flour
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Farine pour Pain maison vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11%12%+1.0%Hydration
——Maturation
——Farine pour Pain maison vs 3 Malts & Sunflower Organic Brown Flour (705)
Farine pour Pain maison | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11% | 12%+1.0% |
Hydration | — | — |
Maturation | — | — |