Molini Pizzuti ØØS
MediumItaly
Wheat type 00 flour for bread made with short, direct fermentation. It contains 10% protein.
How the calculator uses this flour
- Fermentation window. With W 220 and 10% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 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%.
Wheat type 00 flour for bread made with short, direct fermentation. It contains 10% protein.
Bakes with this flour
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ØØS vs 00 Fast H6
Strength
Medium · W 220Medium · W 220P/L
0.650.50-0.15Protein
10%11.9%+1.9%Hydration
——Maturation
—4-6h 22°CØØS vs 00 Fast H6
ØØS | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.65 | 0.50-0.15 |
Protein | 10% | 11.9%+1.9% |
Hydration | — | — |
Maturation | — | 4-6h 22°C |