Le 5 Stagioni Rinforzata
Strong
Type 00 soft wheat flour for direct doughs fermented within the day. It can also refresh preferments for refrigerated fermentation. Sold in 10 kg and 25 kg sacks.
How the calculator uses this flour
- Fermentation window. With W 260, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 35 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Type 00 soft wheat flour for direct doughs fermented within the day. It can also refresh preferments for refrigerated fermentation. Sold in 10 kg and 25 kg sacks.
Bakes with this flour
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Rinforzata vs Farina W260
Strength
Strong · W 260Strong · W 260P/L
0.600.70+0.10Protein
—12%Hydration
——Maturation
——Rinforzata vs Farina W260
Rinforzata | ||
|---|---|---|
Strength | Strong · W 260 | Strong · W 260 |
P/L | 0.60 | 0.70+0.10 |
Protein | — | 12% |
Hydration | — | — |
Maturation | — | — |