Mulino Marino Sapori Antichi
StrongItaly
Stone-milled blend of spelt, einkorn, Khorasan Kamut and rye. Suitable for bread, pizza, pasta and pastry, with no W or P/L published.
How the calculator uses this flour
- Fermentation window. With 13% 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 43 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Stone-milled blend of spelt, einkorn, Khorasan Kamut and rye. Suitable for bread, pizza, pasta and pastry, with no W or P/L published.
Bakes with this flour
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Technical Specifications
Absorption | 59% |
Sapori Antichi vs Auris Pura
Sapori Antichi | ||
|---|---|---|
Strength | Strong | — |
Protein | 13% | 4.9%-8.1% |
Hydration | — | — |
Maturation | — | — |