Molino Pordenone Sapore Antiko
Bread blend with khorasan wheat flour, remilled durum semolina, powdered fermented sourdough, malted wheat flour, enzymes and ascorbic acid. Protein: 12%.
Contains: khorasan wheat, durum wheat (re-milled semolina), wheat, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak 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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Bread blend with khorasan wheat flour, remilled durum semolina, powdered fermented sourdough, malted wheat flour, enzymes and ascorbic acid. Protein: 12%.
Bakes with this flour
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Sapore Antiko vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
12%12%Hydration
——Maturation
——Sapore Antiko vs 3 Malts & Sunflower Organic Brown Flour (705)
Sapore Antiko | ||
|---|---|---|
Strength | — | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |