Molino Dallagiovanna Oltregrano laPala
StrongItaly
A blend for pizza in pala and Roman pizza containing 94% type 00 wheat flour, dried wheat sourdough, ascorbic acid, enzymes and malted wheat flour.
Contains: wheat 00 94%, other ingredients, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
A blend for pizza in pala and Roman pizza containing 94% type 00 wheat flour, dried wheat sourdough, ascorbic acid, enzymes and malted wheat flour.
Bakes with this flour
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Oltregrano laPala vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
12%12.5%+0.5%Hydration
——Maturation
—3.8-11.8h 22°COltregrano laPala vs "00" Extra Fine
Oltregrano laPala | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12% | 12.5%+0.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |