il Molino Chiavazza Preparato per Pane Nero Multicereali
Strong
Bread blend containing 90% cereal flours: soft wheat type 0, rye, malted barley, oat, rice, corn and spelt. It also contains sunflower, flax and millet seeds, extruded corn, added wheat gluten and enzymes. Add the yeast separately. Protein: 13%.
Contains: wheat 0, rye, barley, oat, rice, corn, spelt, seeds, wheat gluten, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread blend containing 90% cereal flours: soft wheat type 0, rye, malted barley, oat, rice, corn and spelt. It also contains sunflower, flax and millet seeds, extruded corn, added wheat gluten and enzymes. Add the yeast separately. Protein: 13%.
Bakes with this flour
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