il Molino Chiavazza Farina Tipo 1 Macinata a Pietra
Strong
Stoneground soft wheat flour for rustic bread, pizza and focaccia. Italian type 1. Protein: 12%.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Stoneground soft wheat flour for rustic bread, pizza and focaccia. Italian type 1. Protein: 12%.
Bakes with this flour
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Farina Tipo 1 Macinata a Pietra vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Farina Tipo 1 Macinata a Pietra vs 3 Malts & Sunflower Organic Brown Flour (705)
Farina Tipo 1 Macinata a Pietra | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |