Molino Pasini Spiga
Strong
Soft wheat type 0 flour for bread doughs with medium or longer direct fermentation. W 240-270. It contains 12.2% protein.
How the calculator uses this flour
- Fermentation window. With W 255 and 12.2% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Soft wheat type 0 flour for bread doughs with medium or longer direct fermentation. W 240-270. It contains 12.2% protein.
Bakes with this flour
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