Nacional Farinha Extra Fina
Medium
A fine Portuguese type 55 wheat flour used in Nacional's yeast-leavened pistachio brioche.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
A fine Portuguese type 55 wheat flour used in Nacional's yeast-leavened pistachio brioche.
Bakes with this flour
Loading...
Farinha Extra Fina vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10%12%+2.0%Hydration
——Maturation
——Farinha Extra Fina vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha Extra Fina | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10% | 12%+2.0% |
Hydration | — | — |
Maturation | — | — |