il Molino Chiavazza Farina Integrale di Grano Tenero
Medium
Wholemeal soft wheat flour for rustic bread, pizza and focaccia. W 180-200. It contains 13% protein.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 190 and 13% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 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%.
Wholemeal soft wheat flour for rustic bread, pizza and focaccia. W 180-200. It contains 13% protein.
Bakes with this flour
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Farina Integrale di Grano Tenero vs Chapati Marrone Integrale
Strength
Medium · W 190Medium · W 190P/L
—0.70Protein
13%10.1%-2.9%Hydration
——Maturation
——Farina Integrale di Grano Tenero vs Chapati Marrone Integrale
Farina Integrale di Grano Tenero | ||
|---|---|---|
Strength | Medium · W 190 | Medium · W 190 |
P/L | — | 0.70 |
Protein | 13% | 10.1%-2.9% |
Hydration | — | — |
Maturation | — | — |