Molino Spadoni Preparato per Pane alla Segale
Strong
Bread blend with 67.8% stone-ground type 1 wheat flour, 25% rye flour, sunflower, flax and sesame seeds, iodised salt, barley malt, cane sugar, soy lecithin, ascorbic acid and enzymes. Add yeast separately. It contains 12.8% protein.
Contains: wheat 1 67.8%, rye 25%, seeds, salt, other ingredients, sugar, ascorbic acid, enzymes
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 12.8% 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 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Bread blend with 67.8% stone-ground type 1 wheat flour, 25% rye flour, sunflower, flax and sesame seeds, iodised salt, barley malt, cane sugar, soy lecithin, ascorbic acid and enzymes. Add yeast separately. It contains 12.8% protein.
Bakes with this flour
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Preparato per Pane alla Segale vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.8%12%-0.8%Hydration
——Maturation
——Preparato per Pane alla Segale vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pane alla Segale | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.8% | 12%-0.8% |
Hydration | — | — |
Maturation | — | — |