Molino Dallagiovanna Far Pane B Tipo 0
MediumItaly
Wheat flour for direct-method bread, small loaves, breadsticks and crackers.
How the calculator uses this flour
- Fermentation window. With W 200 and 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat flour for direct-method bread, small loaves, breadsticks and crackers.
Bakes with this flour
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Far Pane B Tipo 0 vs Petra 5046
Strength
Medium · W 200Medium · W 200P/L
0.600.60Protein
11%11.25%+0.3%Hydration
—50-60%Maturation
—1.9-6h 20°CFar Pane B Tipo 0 vs Petra 5046
Far Pane B Tipo 0 | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | 0.60 | 0.60 |
Protein | 11% | 11.25%+0.3% |
Hydration | — | 50-60% |
Maturation | — | 1.9-6h 20°C |