Molino Dallagiovanna Oltregrano laPinsa
StrongItaly
A blend for Roman pinsa with wheat, tritordeum, rice and toasted soy flours, powdered wheat sourdough, malted wheat flour, enzymes and ascorbic acid.
Contains: wheat 00, tritordeum, rice, soy, wheat 0, wheat, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% 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 Roman pinsa with wheat, tritordeum, rice and toasted soy flours, powdered wheat sourdough, malted wheat flour, enzymes and ascorbic acid.
Bakes with this flour
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Oltregrano laPinsa vs "00" Extra Fine
Strength
StrongStrongP/L
—0.55Protein
13%12.5%-0.5%Hydration
——Maturation
—3.8-11.8h 22°COltregrano laPinsa vs "00" Extra Fine
Oltregrano laPinsa | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 13% | 12.5%-0.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |