Molino Grassi Bio 00 Lievitati
Very Strong
Organic Italian type 00 wheat flour for enriched fermented doughs such as panettone, pandoro and colomba.
How the calculator uses this flour
- Fermentation window. With W 380 and 14% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic Italian type 00 wheat flour for enriched fermented doughs such as panettone, pandoro and colomba.
Bakes with this flour
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Bio 00 Lievitati vs 00 Croissant
Strength
Very Strong · W 380Very Strong · W 380P/L
0.65—Protein
14%14.5%+0.5%Hydration
——Maturation
——Bio 00 Lievitati vs 00 Croissant
Bio 00 Lievitati | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | 0.65 | — |
Protein | 14% | 14.5%+0.5% |
Hydration | — | — |
Maturation | — | — |