Molino Dallagiovanna Oltregrano Avenapiù
Very StrongItaly
A wheat type 00 blend with 24% oat flakes flour, wheat germ flour and added wheat gluten for pizza, focaccia and bread. It contains 14.5% protein.
Contains: wheat 00, oat 24%, wheat (germ), wheat gluten
How the calculator uses this flour
- Fermentation window. With 14.5% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8.5–73 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
A wheat type 00 blend with 24% oat flakes flour, wheat germ flour and added wheat gluten for pizza, focaccia and bread. It contains 14.5% protein.
Bakes with this flour
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Oltregrano Avenapiù vs "00" Extra Fine
Strength
Very StrongStrongP/L
—0.55Protein
14.5%12.5%-2.0%Hydration
——Maturation
—3.8-11.8h 22°COltregrano Avenapiù vs "00" Extra Fine
Oltregrano Avenapiù | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 14.5% | 12.5%-2.0% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |