La Biologica Vivace
Le 5 Stagioni
Organic Type 0 (12% protein, 55% absorption, 9 min stability) from 100% Italian organic wheat. Medium strength suitable for 12-24h fermentation. Note: Le 5 Stagioni uses Extensograph not Alveograph, so W values are community estimates.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong flour (W280). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.
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Best For
Le 5 Stagioni La Biologica Vivace is a type 0 flour, W280 strength, 12% protein, and a recommended hydration range of 58–65%. Organic Type 0 (12% protein, 55% absorption, 9 min stability) from 100% Italian organic wheat. Medium strength suitable for 12-24h fermentation. Note: Le 5 Stagioni uses Extensograph not Alveograph, so W values are community estimates. It ferments best over 8–24 hours at room temp (22°C). Strong flour (W280). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.