il Molino Chiavazza Miscela per Pane ai Cereali
Medium
Bread blend of soft wheat type 0, rye, oat and barley flours with flakes of malted barley and malted wheat. It also contains toasted barley malt, dehydrated wheat sourdough and amylase. Add the yeast separately as directed on the bag. Protein: 11.5%.
Contains: wheat 0, rye 9%, oat 5%, barley 3%, other ingredients, enzymes
How the calculator uses this flour
- Fermentation window. With 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 29 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 blend of soft wheat type 0, rye, oat and barley flours with flakes of malted barley and malted wheat. It also contains toasted barley malt, dehydrated wheat sourdough and amylase. Add the yeast separately as directed on the bag. Protein: 11.5%.
Bakes with this flour
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