Nacional Farinha para Pão Integral com Massa Mãe
Medium
A bread flour mix with 38% wholemeal wheat and 10% wholemeal rye, alongside wheat flour. It includes dry yeast, inactive wheat sourdough, salt, calcium carbonate, an emulsifier, ascorbic acid and enzymes.
Contains: wheat, wheat (wholemeal) 38%, rye (wholemeal) 10%, active yeast, dried sourdough, salt, other ingredients, ascorbic acid, enzymes
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 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 bread flour mix with 38% wholemeal wheat and 10% wholemeal rye, alongside wheat flour. It includes dry yeast, inactive wheat sourdough, salt, calcium carbonate, an emulsifier, ascorbic acid and enzymes.
Bakes with this flour
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Farinha para Pão Integral com Massa Mãe vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10%12%+2.0%Hydration
——Maturation
——Farinha para Pão Integral com Massa Mãe vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha para Pão Integral com Massa Mãe | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10% | 12%+2.0% |
Hydration | — | — |
Maturation | — | — |