Pandough
Oro

Le 5 Stagioni Oro

Very StrongFlag of ITItaly

Le 5 Stagioni Oro Tipo 00. Catalog W 390 (-10/+30), min ~14% protein. For long controlled-temperature ferments and elastic gluten work.

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 20 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 59–70% 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 Oro Tipo 00. Catalog W 390 (-10/+30), min ~14% protein. For long controlled-temperature ferments and elastic gluten work.

Le 5 Stagioni Oro fermentation range

The catalog window for Le 5 Stagioni Oro 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.

pizza, high-hydration, very-strong, professional, neapolitan, biga

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.55%

Oro vs Manitoba Oro

Manitoba Oro
Manitoba Oro
Strength
Very Strong · W 390Very Strong · W 370
P/L
0.600.50-0.10
Protein
14%14%
Hydration
——
Maturation
18-24h 22°C8-24h 22°C-5h