Molino Spadoni Almaverde Bio Farro Integrale
Stoneground organic wholemeal spelt flour for bread, pizza and focaccia. It contains 13.5% protein.
Contains: spelt (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Stoneground organic wholemeal spelt flour for bread, pizza and focaccia. It contains 13.5% protein.
Bakes with this flour
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Almaverde Bio Farro Integrale vs Backmischung Dinkelpizza
Strength
——Protein
13.5%13%-0.5%Hydration
——Maturation
——Almaverde Bio Farro Integrale vs Backmischung Dinkelpizza
Almaverde Bio Farro Integrale | ||
|---|---|---|
Strength | — | — |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | — | — |