Pandough
Classica

Le 5 Stagioni Classica

MediumFlag of ITItaly

Easy-to-use Type 00 soft wheat flour. Traditional flour suitable for various preparations - pizza dough, bread, and pastries. Not suitable for long fermentations.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 6 h at 22°C, inside a 4–8 h window. In the fridge at 4°C, it holds up to 18 h.
  • Hydration range. From its specs, Pandough estimates 52–60% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 58–60%.

Easy-to-use Type 00 soft wheat flour. Traditional flour suitable for various preparations - pizza dough, bread, and pastries. Not suitable for long fermentations.

Le 5 Stagioni Classica fermentation range

The catalog window for Le 5 Stagioni Classica is 4–8 hours at 22°C (72°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.

all-purpose, short-fermentation, beginner-friendly, versatile

Bakes with this flour

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Technical Specifications

Absorption
53%
Ash Content
0.55%

Classica vs 00 Blu

00 Blu
00 Blu
Strength
Medium · W 200Medium · W 200
P/L
0.500.50
Protein
10.5%11%+0.5%
Hydration
——
Maturation
4-8h 22°C—