Molino Pasini Arabo all’Avena
Very Strong
Bread blend of soft wheat flour and 13% wholemeal oat flake flour, with inactive yeast, malted cereal flour, alpha-amylase and ascorbic acid. It contains 13.6% protein.
Contains: wheat 0, oat (wholemeal) 13%, inactive yeast, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 13.6% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4.5–59 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread blend of soft wheat flour and 13% wholemeal oat flake flour, with inactive yeast, malted cereal flour, alpha-amylase and ascorbic acid. It contains 13.6% protein.
Bakes with this flour
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