Pandough
Le 5 Stagioni Manitoba W410

Le 5 Stagioni Manitoba W410

Very StrongFlag of ITItaly

Le 5 Stagioni Tipo 00 Manitoba. Catalog W 410 (-10/+30), min ~14.5% protein. Strength flour for panettone, colomba, sourdough refresh, or blending. Not an everyday pizza flour on its own.

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 22 h at 22°C, inside a 18–24 h window. In the fridge at 4°C, it holds 64–92 h.
  • Hydration range. From its specs, Pandough estimates 59–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Le 5 Stagioni Tipo 00 Manitoba. Catalog W 410 (-10/+30), min ~14.5% protein. Strength flour for panettone, colomba, sourdough refresh, or blending. Not an everyday pizza flour on its own.

Le 5 Stagioni Manitoba W410 fermentation range

The catalog window for Le 5 Stagioni Manitoba W410 is 18–24 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.

bread, enriched-doughs, panettone, blending, extremely-strong

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.55%

Le 5 Stagioni Manitoba W410 vs Manitoba Oro

Manitoba Oro
Manitoba Oro
Strength
Very Strong · W 410Very Strong · W 370
P/L
0.600.50-0.10
Protein
15%14%-1.0%
Hydration
——
Maturation
18-24h 22°C8-24h 22°C-5h