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La Biologica Vivace

Le 5 Stagioni La Biologica Vivace

StrongFlag of ITItaly

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.

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 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

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.

Le 5 Stagioni La Biologica Vivace fermentation range

The catalog window for Le 5 Stagioni La Biologica Vivace is 24–72 hours at 4°C (39°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.

pizza, type-0, organic, italian-grain, medium-rise

Bakes with this flour

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La Biologica Vivace vs 0 Verde

0 Verde
0 Verde
Strength
Strong · W 280Strong · W 280
P/L
—0.57
Protein
12%13%+1.0%
Hydration
——
Maturation
4.1-13h 22°C—