Published spec: protein at least 13%. Positioned for 18 to 24 hour ferments and small, airy breads, protein minimum 13 percent. Sold in 25 kg paper sacks (vacuum 10 kg and 20 kg for the line). The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Contains: wheat
Published spec: protein at least 13%. Positioned for 18 to 24 hour ferments and small, airy breads, protein minimum 13 percent. Sold in 25 kg paper sacks (vacuum 10 kg and 20 kg for the line). The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
The catalog window for Molini Loizzo Soffiata is 0–42 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.
Soffiata | ||
|---|---|---|
Strength | Strong | — |
Protein | 13% | 4.9%-8.1% |
Hydration | — | — |
Maturation | 4.2-13.4h 22°C | 1-7.5h 22°C-5h |
