Molini Pizzuti Bio Segale Integrale
Italy
Organic wholemeal rye flour for bread, pizza and breadsticks. It contains 11.3% protein.
Contains: rye (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Organic wholemeal rye flour for bread, pizza and breadsticks. It contains 11.3% protein.
Bakes with this flour
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Bio Segale Integrale vs Frumentum 6 Cereali
Strength
——Protein
11.3%14.6%+3.3%Hydration
——Maturation
——Bio Segale Integrale vs Frumentum 6 Cereali
Bio Segale Integrale | ||
|---|---|---|
Strength | — | — |
Protein | 11.3% | 14.6%+3.3% |
Hydration | — | — |
Maturation | — | — |