Le 5 Stagioni MIA S
MediumItaly
Type 1 soft wheat flour for short fermentation and direct bread and pizza doughs. The mill recommends it for classic pizza, tray pizza and refreshing preferments. Sold in 10 kg sacks.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 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 short fermentation and direct bread and pizza doughs. The mill recommends it for classic pizza, tray pizza and refreshing preferments. Sold in 10 kg sacks.
Bakes with this flour
Loading...