Nacional Farinha de Aveia Integral
A wholegrain oat flour used with wheat flour in Nacional's honey and oat bread.
Contains: oat (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
A wholegrain oat flour used with wheat flour in Nacional's honey and oat bread.
Bakes with this flour
Loading...
Farinha de Aveia Integral vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
12%12%Hydration
——Maturation
——Farinha de Aveia Integral vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha de Aveia Integral | ||
|---|---|---|
Strength | — | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |