M65 Pain Levain
Motasa
Brazilian Tipo 1 flour from Motasa, formulated for pain levain (naturally-leavened bread) and long-fermentation pizza. W320 with 13% protein and ~0.85% ash gives it excellent strength for extended cold ferments while preserving the mineral character of a partially-refined flour. Sold in 10kg professional sacks only — no consumer retail bags. Available in the Netherlands through Brazilian-import specialty stores. Use it for sourdough boules, ciabatta, pizza in pala, and naturally-leavened Neapolitan-style dough.
Optimal hydration: 62% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 8-24 hoursat 22°C
TestedStrong artisan flour (W320, 13% protein). 0.1-0.3% fresh yeast for 8-24h warm bulk. Designed for natural leavening (pain levain = sourdough bread) — pairs very well with stiff sourdough starter at 15-25% inoculation. Hydration 65-70% comfortable; pushes to 75% with good technique. Tipo 1 mineral content adds depth.
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Technical Specifications
Absorption | 65% |
Ash Content | 0.85% |
Motasa M65 Pain Levain is a type 1 flour, W320 strength, 13% protein, a recommended hydration range of 62–75%, and 65% absorption. Brazilian Tipo 1 flour from Motasa, formulated for pain levain (naturally-leavened bread) and long-fermentation pizza. W320 with 13% protein and ~0.85% ash gives it excellent strength for extended cold ferments while preserving the mineral character of a partially-refined flour. Sold in 10kg professional sacks only — no consumer retail bags. Available in the Netherlands through Brazilian-import specialty stores. Use it for sourdough boules, ciabatta, pizza in pala, and naturally-leavened Neapolitan-style dough. It ferments best over 8–24 hours at room temp (22°C). Strong artisan flour (W320, 13% protein). 0.1-0.3% fresh yeast for 8-24h warm bulk. Designed for natural leavening (pain levain = sourdough bread) — pairs very well with stiff sourdough starter at 15-25% inoculation. Hydration 65-70% comfortable; pushes to 75% with good technique. Tipo 1 mineral content adds depth.
bread, pizza, sourdough, artisan, type-1, brazilian, long-fermentation, pain-levain, professional