Molino Grassi Teglia 60×40

Name: Molino Grassi Teglia 60×40
Brand: Molino Grassi

Very StrongItaly

Molino Grassi teglia blend for 60x40 cm pans: soft wheat, dried sourdough, wheat germ, rice flour, and durum semolina. W380. Direct or indirect long ferments for light, open sheet pizza.

Contains: wheat 00, durum wheat (semolina), rice, dried sourdough, wheat gluten, wheat germ 1%

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With W 380 and 14.6% 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 56–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Molino Grassi teglia blend for 60x40 cm pans: soft wheat, dried sourdough, wheat germ, rice flour, and durum semolina. W380. Direct or indirect long ferments for light, open sheet pizza.