Molino Pordenone Naturalmente Pronta
Strong
Bread blend with wheat type 0 flour, powdered fermented sourdough, malted wheat flour, enzymes and ascorbic acid. The manufacturer lists direct doughs and doughs made with biga. Protein: 12%.
Contains: wheat 0, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Bread blend with wheat type 0 flour, powdered fermented sourdough, malted wheat flour, enzymes and ascorbic acid. The manufacturer lists direct doughs and doughs made with biga. Protein: 12%.
Bakes with this flour
Loading...