Molini Pizzuti ØR
StrongItaly
Wheat type 0 flour for bread made with indirect fermentation. It contains 11% protein.
How the calculator uses this flour
- Fermentation window. With W 260 and 11% 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 35 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Wheat type 0 flour for bread made with indirect fermentation. It contains 11% protein.
Bakes with this flour
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ØR vs 100% grani italiani
Strength
Strong · W 260Strong · W 260P/L
0.600.55-0.05Protein
11%12.5%+1.5%Hydration
——Maturation
——ØR vs 100% grani italiani
ØR | ||
|---|---|---|
Strength | Strong · W 260 | Strong · W 260 |
P/L | 0.60 | 0.55-0.05 |
Protein | 11% | 12.5%+1.5% |
Hydration | — | — |
Maturation | — | — |