Molino Pasini Ferrara
Medium
Soft wheat type 0 flour for Ferrarese bread and piadina. W 210-230. It contains 10.9% protein.
How the calculator uses this flour
- Fermentation window. With W 220 and 10.9% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Soft wheat type 0 flour for Ferrarese bread and piadina. W 210-230. It contains 10.9% protein.
Bakes with this flour
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Ferrara vs 0 Mediterraneo
Strength
Medium · W 220Medium · W 220P/L
0.400.50+0.10Protein
10.9%12.1%+1.2%Hydration
——Maturation
——Ferrara vs 0 Mediterraneo
Ferrara | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.40 | 0.50+0.10 |
Protein | 10.9% | 12.1%+1.2% |
Hydration | — | — |
Maturation | — | — |