Oro
Le 5 Stagioni
High-protein Type 00 with exceptional W390 strength for very long fermentation and high-hydration doughs. Excellent elasticity makes it ideal for contemporary pizza styles requiring 72+ hour cold fermentation. Also works well for enriched breads and biga preparations.
Optimal hydration: 58% – 67%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 18-24 hoursat 22°C
Official18-24h room temp. W390.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
Le 5 Stagioni Oro is a type 00 flour, W390 strength, 14% protein, a P/L ratio of 0.60, a recommended hydration range of 58–67%, and 60% absorption. High-protein Type 00 with exceptional W390 strength for very long fermentation and high-hydration doughs. Excellent elasticity makes it ideal for contemporary pizza styles requiring 72+ hour cold fermentation. Also works well for enriched breads and biga preparations. It ferments best over 18–24 hours at room temp (22°C). 18-24h room temp. W390.
pizza, high-hydration, very-strong, professional, neapolitan, biga