Molino Pordenone Voilà Baguette
Blend for baguettes with wheat type 0 flour, powdered fermented sourdough, malted wheat flour, enzymes and ascorbic acid. Protein: 8.19%.
Contains: wheat 0, 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%.
Blend for baguettes with wheat type 0 flour, powdered fermented sourdough, malted wheat flour, enzymes and ascorbic acid. Protein: 8.19%.
Bakes with this flour
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