Le 5 Stagioni MIA M
StrongItaly
Type 1 soft wheat flour for medium fermentation. Its balanced dough handling suits bread and pizza where an open crumb and a thin, crisp crust are wanted. Sold in 10 kg sacks.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 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 1 soft wheat flour for medium fermentation. Its balanced dough handling suits bread and pizza where an open crumb and a thin, crisp crust are wanted. Sold in 10 kg sacks.
Bakes with this flour
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