Molino Spadoni Preparato per Piadina Romagnola
Medium
Piadina flatbread blend with 96% stone-ground type 1 wheat flour, salt, sodium acid pyrophosphate and sodium bicarbonate. It contains 11% protein.
Contains: wheat 1 96%, salt, raising agent
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Piadina flatbread blend with 96% stone-ground type 1 wheat flour, salt, sodium acid pyrophosphate and sodium bicarbonate. It contains 11% protein.
Bakes with this flour
Loading...