Pandough
M65 Pain Levain

Motasa M65 Pain Levain

StrongFlag of BRBrazil

Motasa M65 Pain Levain, Brazilian Tipo 1 artisan flour for natural-leaven breads and long-fermentation pizza. Mill cites selected wheats, high hydration and extensibility; about 13% protein in catalog notes. Sold in 10 kg pro bags. No Chopin W on the current Motasa product page.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 24–96 h.
  • Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.

Motasa M65 Pain Levain, Brazilian Tipo 1 artisan flour for natural-leaven breads and long-fermentation pizza. Mill cites selected wheats, high hydration and extensibility; about 13% protein in catalog notes. Sold in 10 kg pro bags. No Chopin W on the current Motasa product page.

Motasa M65 Pain Levain fermentation range

The catalog window for Motasa M65 Pain Levain is 24–96 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

bread, pizza, sourdough, artisan, type-1, brazilian, long-fermentation, pain-levain, professional

Bakes with this flour

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Technical Specifications

Absorption
65%
Ash Content
0.85%

M65 Pain Levain vs Dona Benta Tradicional Tipo 1

Dona Benta Tradicional Tipo 1
Dona Benta Tradicional Tipo 1
Strength
StrongMedium
Protein
13%11%-2.0%
Hydration
——
Maturation
4.8-15.5h 22°C2-6h 22°C-6h