Le 5 Stagioni MIA X
Very Strong
Type 1 soft wheat flour for long fermentation and extensible doughs. The mill recommends it for high hydration, biga, sourdough refreshment and refrigerated dough management. Sold in 10 kg sacks.
How the calculator uses this flour
- Fermentation window. With W 330, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4–57 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%.
Type 1 soft wheat flour for long fermentation and extensible doughs. The mill recommends it for high hydration, biga, sourdough refreshment and refrigerated dough management. Sold in 10 kg sacks.
Bakes with this flour
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MIA X vs Petra 0102HP
Strength
Very Strong · W 330Very Strong · W 330P/L
—0.60Protein
—13.5%Hydration
—60-70%Maturation
—5.1-16.5h 22°CMIA X vs Petra 0102HP
MIA X | ||
|---|---|---|
Strength | Very Strong · W 330 | Very Strong · W 330 |
P/L | — | 0.60 |
Protein | — | 13.5% |
Hydration | — | 60-70% |
Maturation | — | 5.1-16.5h 22°C |