Farinha para Pão
Nacional
Portuguese bread-flour blend sold in two versions — 'Mistura' (wheat + rye for traditional/customisable loaves) and 'Caseiro' (tuned for soft white homemade bread). A purpose-blended baking flour, not a single graded type, so protein/ash are not published per the T-grade system. Use per the variant: the rye mix for rustic, fuller-flavoured loaves; Caseiro for soft sandwich-style bread, ~62-70% hydration.
Optimal hydration: 62% – 70%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-10 hoursat 22°C
TestedRoom temp (~22°C): 3-10h bulk, best around 6h. Comfortable everyday window; avoid over-proofing. Hydration 62-70%.
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Nacional Farinha para Pão is a recommended hydration range of 62–70%. Portuguese bread-flour blend sold in two versions — 'Mistura' (wheat + rye for traditional/customisable loaves) and 'Caseiro' (tuned for soft white homemade bread). A purpose-blended baking flour, not a single graded type, so protein/ash are not published per the T-grade system. Use per the variant: the rye mix for rustic, fuller-flavoured loaves; Caseiro for soft sandwich-style bread, ~62-70% hydration. It ferments best over 3–10 hours at room temp (22°C). Room temp (~22°C): 3-10h bulk, best around 6h. Comfortable everyday window; avoid over-proofing. Hydration 62-70%.