Molino Dallagiovanna Le Divine Anna Tipo 00
Very StrongItaly
Wheat flour made from Italian wheat for biga, sourdough bread, pizza and focaccia with long fermentation.
How the calculator uses this flour
- Fermentation window. With W 380 and 15% 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 made from Italian wheat for biga, sourdough bread, pizza and focaccia with long fermentation.
Bakes with this flour
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Le Divine Anna Tipo 00 vs 00 Slow H24
Strength
Very Strong · W 380Very Strong · W 380P/L
0.600.55-0.05Protein
15%13.2%-1.8%Hydration
——Maturation
—18-24h 22°CLe Divine Anna Tipo 00 vs 00 Slow H24
Le Divine Anna Tipo 00 | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | 0.60 | 0.55-0.05 |
Protein | 15% | 13.2%-1.8% |
Hydration | — | — |
Maturation | — | 18-24h 22°C |