Molino Signetti Pane di una Volta
StrongItaly
Fine wholemeal from Signetti with heat-treated wheat germ. W280, about 13.5% protein. Aimed at biga work and traditional Italian sourdough breads.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 280 and 13.5% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
- Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Fine wholemeal from Signetti with heat-treated wheat germ. W280, about 13.5% protein. Aimed at biga work and traditional Italian sourdough breads.
Bakes with this flour
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Technical Specifications
Absorption | 62% |
Pane di una Volta vs Tipo Integrale Pizza e Focaccia
Strength
Strong · W 280Strong · W 280Protein
13.5%—Hydration
——Maturation
——Pane di una Volta vs Tipo Integrale Pizza e Focaccia
Pane di una Volta | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 280 |
Protein | 13.5% | — |
Hydration | — | — |
Maturation | — | — |