What hydration is recommended for Meraner Mühle TAORMINA?

The recommended hydration range for Meraner Mühle TAORMINA is 58–63%. This moderate hydration range offers a good balance between workability and crumb structure.

How long should Meraner Mühle TAORMINA ferment?

Meraner Mühle TAORMINA has a recommended fermentation window of 12–24 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Meraner Mühle TAORMINA?

Meraner Mühle TAORMINA contains 12.5% protein. This moderate protein level provides good gluten development for most pizza and bread recipes.

OtherStrongItaly

TAORMINA

Name: TAORMINA
Brand: Meraner Mühle

Meraner Mühle

Ancient cereal pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for delicate pizzas with complex flavor profiles. The dough develops a surprisingly honeycomb crumb and a particularly crispy crust. The included natural yeast increases both taste and nutritional value. Professional format (10kg sacks).

W Strength

~310W

estimated

Protein

12.5%

Hydration

58-63%

Optimal hydration

Optimal hydration: 58% – 63%

45%55%65%75%85%95%

58%Min

63%Max

Select a flour with W strength data for personalized hydration guidance.

Optimal fermentation: 12-24 hoursat 22°C

Official

4h12h24h36h48h60h72h

12hMin

24hMax

Ancient grain blend with Lievito Madre (natural sourdough). Produces a surprisingly honeycomb crumb and crispy crust. The sourdough starter is already included in the mix. 0.2-0.3% fresh yeast if needed. Hydration 58-63%. Handle gently — ancient grain gluten is more delicate.

Community Ratings

No community bakes yet

Bake with this flour and share your results!

Comments

Show all localesAll

No comments yet. Be the first to share your bake.

Pandough is still early

There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.

Best For

Detroit Pan PizzaUse in Calculator

Use in Calculator

Artisan BreadUse in Calculator

Use in Calculator

FocacciaUse in Calculator

Use in Calculator

New York Pizza

Ciabatta

Bagels

Meraner Mühle TAORMINA is 12.5% protein and a recommended hydration range of 58–63%. Ancient cereal pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for delicate pizzas with complex flavor profiles. The dough develops a surprisingly honeycomb crumb and a particularly crispy crust. The included natural yeast increases both taste and nutritional value. Professional format (10kg sacks). It ferments best over 12–24 hours at room temp (22°C). Ancient grain blend with Lievito Madre (natural sourdough). Produces a surprisingly honeycomb crumb and crispy crust. The sourdough starter is already included in the mix. 0.2-0.3% fresh yeast if needed. Hydration 58-63%. Handle gently — ancient grain gluten is more delicate.

pizza, italian, south-tyrol, ancient-grains, sourdough, lievito-madre, professional, bread