Molino Grassi QB Einkorn Bio
Weak
Organic Italian type 1 wheat flour blended with wholemeal einkorn flour for bread doughs.
Contains: wheat 1, einkorn (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 170 and 13.3% protein, the dough peaks after about 4.5 h at 22°C, inside a 2.5–7.5 h window. In the fridge at 4°C, it holds up to 15 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Organic Italian type 1 wheat flour blended with wholemeal einkorn flour for bread doughs.
Bakes with this flour
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QB Einkorn Bio vs Corona Rustica
Strength
Weak · W 170Medium · W 180P/L
0.650.70+0.05Protein
13.3%9.3%-4.0%Hydration
——Maturation
——QB Einkorn Bio vs Corona Rustica
QB Einkorn Bio | ||
|---|---|---|
Strength | Weak · W 170 | Medium · W 180 |
P/L | 0.65 | 0.70+0.05 |
Protein | 13.3% | 9.3%-4.0% |
Hydration | — | — |
Maturation | — | — |