Le 5 Stagioni La Rustica Integrale
Very Strong
Fine-bran wholemeal soft wheat flour milled from strong wheat. It suits direct and indirect doughs that need elasticity, including refrigerated fermentation. Sold in 10 kg sacks.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 350, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Fine-bran wholemeal soft wheat flour milled from strong wheat. It suits direct and indirect doughs that need elasticity, including refrigerated fermentation. Sold in 10 kg sacks.
Bakes with this flour
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