Molino Dallagiovanna Le Divine Sofia Tipo 00
MediumItaly
Wheat flour made from Italian wheat for quick-fermented pizza, focaccia, breadsticks and crackers.
How the calculator uses this flour
- Fermentation window. With W 180 and 12% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 17 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wheat flour made from Italian wheat for quick-fermented pizza, focaccia, breadsticks and crackers.
Bakes with this flour
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Le Divine Sofia Tipo 00 vs Tre Laghi Tipo 00
Strength
Medium · W 180Medium · W 180P/L
0.550.70+0.15Protein
12%9.3%-2.7%Hydration
——Maturation
——Le Divine Sofia Tipo 00 vs Tre Laghi Tipo 00
Le Divine Sofia Tipo 00 | ||
|---|---|---|
Strength | Medium · W 180 | Medium · W 180 |
P/L | 0.55 | 0.70+0.15 |
Protein | 12% | 9.3%-2.7% |
Hydration | — | — |
Maturation | — | — |