Molino Spadoni Preparato per Pane delle Dolomiti Puccia
Very Strong
Bread blend with 63.6% stone-ground type 1 wheat flour, rye flour, dried wheat sourdough, fennel and caraway seeds, wheat gluten, iodised salt, barley and wheat malt, ascorbic acid and enzymes for Puccia bread. Add yeast separately. It contains 14.2% protein.
Contains: wheat 1 63.6%, rye, other ingredients, seeds, wheat gluten, salt, 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 14.2% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6.5–64 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread blend with 63.6% stone-ground type 1 wheat flour, rye flour, dried wheat sourdough, fennel and caraway seeds, wheat gluten, iodised salt, barley and wheat malt, ascorbic acid and enzymes for Puccia bread. Add yeast separately. It contains 14.2% protein.
Bakes with this flour
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Preparato per Pane delle Dolomiti Puccia vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14.2%12%-2.2%Hydration
——Maturation
——Preparato per Pane delle Dolomiti Puccia vs 3 Malts & Sunflower Organic Brown Flour (705)
Preparato per Pane delle Dolomiti Puccia | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.2% | 12%-2.2% |
Hydration | — | — |
Maturation | — | — |