il Molino Chiavazza Farina di Castagne
Flour made from dried Italian chestnuts, used for characteristic chestnut breads. Protein: 6%.
Contains: other grain
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak 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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Flour made from dried Italian chestnuts, used for characteristic chestnut breads. Protein: 6%.
Bakes with this flour
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Farina di Castagne vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
6%12%+6.0%Hydration
——Maturation
——Farina di Castagne vs 3 Malts & Sunflower Organic Brown Flour (705)
Farina di Castagne | ||
|---|---|---|
Strength | — | Strong |
Protein | 6% | 12%+6.0% |
Hydration | — | — |
Maturation | — | — |