Molino Dallagiovanna Far Pane SSP Tipo 00
Very StrongItaly
Wheat flour with added gluten for indirect-method bread, rosette rolls and ciabatta.
Contains: wheat 00, wheat gluten
How the calculator uses this flour
- Fermentation window. With W 400 and 15.5% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour with added gluten for indirect-method bread, rosette rolls and ciabatta.
Bakes with this flour
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Far Pane SSP Tipo 00 vs Lievitati
Strength
Very Strong · W 400Very Strong · W 400P/L
0.60—Protein
15.5%14%-1.5%Hydration
——Maturation
—6.6-21.5h 22°CFar Pane SSP Tipo 00 vs Lievitati
Far Pane SSP Tipo 00 | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | 0.60 | — |
Protein | 15.5% | 14%-1.5% |
Hydration | — | — |
Maturation | — | 6.6-21.5h 22°C |