Molino Bassini Integrale
Strong
Wholemeal soft wheat flour for bread, pizza and focaccia.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 270 and 13% 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 38 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Wholemeal soft wheat flour for bread, pizza and focaccia.
Bakes with this flour
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Integrale vs Farinha de Trigo Tipo 150 Saloia
Strength
Strong · W 270Strong · W 275Protein
13%12.8%-0.2%Hydration
——Maturation
——Integrale vs Farinha de Trigo Tipo 150 Saloia
Integrale | ||
|---|---|---|
Strength | Strong · W 270 | Strong · W 275 |
Protein | 13% | 12.8%-0.2% |
Hydration | — | — |
Maturation | — | — |