McDougalls Speciality 00 Extra Fine Flour
MediumUnited Kingdom
Extra-fine British wheat flour for pizza and pasta. Grade 00. Fortified with calcium, folic acid, iron, niacin and thiamin. Protein: 10.2%.
Contains: wheat 00, other ingredients
How the calculator uses this flour
- Fermentation window. With 10.2% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Extra-fine British wheat flour for pizza and pasta. Grade 00. Fortified with calcium, folic acid, iron, niacin and thiamin. Protein: 10.2%.
Bakes with this flour
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