Meraner Mühle AMALFI
StrongItaly
Rustic pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for traditional Italian rustic-style pizzas with deeper, more complex flavor profiles. The included natural sourdough enhances both taste and digestibility. Professional format (10kg sacks).
Contains: wheat 1, dried sourdough
How the calculator uses this flour
- Fermentation window. With 12.5% protein, 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 37 h.
- Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Rustic pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for traditional Italian rustic-style pizzas with deeper, more complex flavor profiles. The included natural sourdough enhances both taste and digestibility. Professional format (10kg sacks).
pizza, italian, south-tyrol, rustic, sourdough, lievito-madre, professional
Bakes with this flour
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AMALFI vs Antiqua Essenza di Farro
Strength
StrongStrong · W 310P/L
—0.70Protein
12.5%—Hydration
——Maturation
——AMALFI vs Antiqua Essenza di Farro
AMALFI | ||
|---|---|---|
Strength | Strong | Strong · W 310 |
P/L | — | 0.70 |
Protein | 12.5% | — |
Hydration | — | — |
Maturation | — | — |