Le 5 Stagioni MIA GRA
Type 2 flour milled from four Italian heritage soft wheat varieties: Verna, Autonomia, Abbondanza and Frassineto. It suits short fermentation and gentle mixing, with a close crumb and pronounced grain flavour. Sold in 10 kg sacks.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Type 2 flour milled from four Italian heritage soft wheat varieties: Verna, Autonomia, Abbondanza and Frassineto. It suits short fermentation and gentle mixing, with a close crumb and pronounced grain flavour. Sold in 10 kg sacks.
Bakes with this flour
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MIA GRA vs Antiqua Cereali
Strength
—Strong · W 290P/L
—0.70Protein
12%—Hydration
——Maturation
——MIA GRA vs Antiqua Cereali
MIA GRA | ||
|---|---|---|
Strength | — | Strong · W 290 |
P/L | — | 0.70 |
Protein | 12% | — |
Hydration | — | — |
Maturation | — | — |