Molino Dallagiovanna Oltregrano ilContadino
Very StrongItaly
A blend for rustic bread with wheat, wholemeal rye, barley flakes and wholemeal oat flakes, sunflower, sesame and flax seeds, powdered wheat sourdough and roasted barley malt, enzymes and ascorbic acid.
Contains: wheat 00, rye (wholemeal), barley, oat (wholemeal), wheat 0, wheat, seeds, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 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 blend for rustic bread with wheat, wholemeal rye, barley flakes and wholemeal oat flakes, sunflower, sesame and flax seeds, powdered wheat sourdough and roasted barley malt, enzymes and ascorbic acid.
Bakes with this flour
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Oltregrano ilContadino vs "00" Extra Fine
Strength
Very StrongStrongP/L
—0.55Protein
14%12.5%-1.5%Hydration
——Maturation
—3.8-11.8h 22°COltregrano ilContadino vs "00" Extra Fine
Oltregrano ilContadino | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 14% | 12.5%-1.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |