Matthews Cotswold Flour Regenerative Cotswold Pizza Flour
Medium
Wheat flour for pizza and focaccia, fortified with calcium carbonate, iron, niacin, folic acid and thiamine, with added ascorbic acid (E300).
Contains: wheat, other ingredients, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 29 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%.
Wheat flour for pizza and focaccia, fortified with calcium carbonate, iron, niacin, folic acid and thiamine, with added ascorbic acid (E300).
Bakes with this flour
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Regenerative Cotswold Pizza Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11.5%12%+0.5%Hydration
——Maturation
——Regenerative Cotswold Pizza Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Regenerative Cotswold Pizza Flour | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.5% | 12%+0.5% |
Hydration | — | — |
Maturation | — | — |