Nelstrops Traditional Strong White
StrongUnited Kingdom
A British bread flour that earns its place on a pizza page. Nelstrops mills it in Stockport from local English wheat blended with high-protein spring wheat from the Canadian prairies, and the pack states the flour protein is about 13.0%. Ignore the nutrition panel on their product page: it repeats the Forza table verbatim, down to the kilojoule, and the mill's own written figure is 13.0%. This is the flour for the home oven, where its malted-style browning and strength make a crust colour no Italian 00 will give you below 300 C. No W is published; expect a breadier, chewier bite than a Neapolitan flour, which at domestic temperatures is usually the better outcome.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
A British bread flour that earns its place on a pizza page. Nelstrops mills it in Stockport from local English wheat blended with high-protein spring wheat from the Canadian prairies, and the pack states the flour protein is about 13.0%. Ignore the nutrition panel on their product page: it repeats the Forza table verbatim, down to the kilojoule, and the mill's own written figure is 13.0%. This is the flour for the home oven, where its malted-style browning and strength make a crust colour no Italian 00 will give you below 300 C. No W is published; expect a breadier, chewier bite than a Neapolitan flour, which at domestic temperatures is usually the better outcome.
pizza, bread, nelstrops, british, strong-white, sourdough, great-taste, nelstrop
Bakes with this flour
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Traditional Strong White vs Bella Pizza Flour
Strength
StrongVery StrongProtein
13%13.5%+0.5%Hydration
——Maturation
——Traditional Strong White vs Bella Pizza Flour
Traditional Strong White | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 13% | 13.5%+0.5% |
Hydration | — | — |
Maturation | — | — |