Wheat flour with fermented bran from Molino Merano (Meraner Mühle). Produces a notably honeycomb crumb structure (spiccata alveolatura) with a crispy crust despite its higher fiber content. The bran is pre-fermented, improving both digestibility and flavor compared to simply adding raw bran. A unique approach to healthier pizza without sacrificing texture.
Wheat flour with fermented bran from Molino Merano (Meraner Mühle). Produces a notably honeycomb crumb structure (spiccata alveolatura) with a crispy crust despite its higher fiber content. The bran is pre-fermented, improving both digestibility and flavor compared to simply adding raw bran. A unique approach to healthier pizza without sacrificing texture.
The catalog window for Meraner Mühle LIPARI is 24–48 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, type-00, italian, south-tyrol, fermented-bran, high-fiber, professional
LIPARI | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 13% | 12.5%-0.5% |
Hydration | — | — |
Maturation | 5-16.8h 22°C | 3.8-11.8h 22°C-3h |
