Molino Dallagiovanna Blackery Debole
StrongItaly
A wheat blend with cocoa, malted barley flour and roasted wheat flour for crackers and breadsticks. It can also be blended with Blackery Forte for bread and pizza.
Contains: wheat, other ingredients
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 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%.
A wheat blend with cocoa, malted barley flour and roasted wheat flour for crackers and breadsticks. It can also be blended with Blackery Forte for bread and pizza.
Bakes with this flour
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Blackery Debole vs Auris Pura
Blackery Debole | ||
|---|---|---|
Strength | Strong | — |
Protein | 13% | 4.9%-8.1% |
Hydration | — | — |
Maturation | — | — |