Molino Dallagiovanna Oltregrano laRicca
Very StrongItaly
A multigrain blend for bread, pizza and focaccia with durum, corn, rye, oats, barley and soy, plus sesame, flax, quinoa and amaranth seeds, wheat germ and powdered wheat sourdough.
Contains: wheat 00, durum wheat (re-milled semolina), corn, rye (wholemeal), oat, barley, soy, soy (wholemeal), seeds, wheat germ, other ingredients, enzymes
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 multigrain blend for bread, pizza and focaccia with durum, corn, rye, oats, barley and soy, plus sesame, flax, quinoa and amaranth seeds, wheat germ and powdered wheat sourdough.
Bakes with this flour
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Oltregrano laRicca vs "00" Extra Fine
Strength
Very StrongStrongP/L
—0.55Protein
14%12.5%-1.5%Hydration
——Maturation
—3.8-11.8h 22°COltregrano laRicca vs "00" Extra Fine
Oltregrano laRicca | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 14% | 12.5%-1.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |