Molino Bassini Preparato per Pane Curcuma Zenzero e Paprika
Strong
Bread mix with type 0 wheat flour, poppy seeds, turmeric, ginger and paprika.
Contains: wheat 0, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 12% 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 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Bread mix with type 0 wheat flour, poppy seeds, turmeric, ginger and paprika.
Bakes with this flour
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