スーパーキング (Nisshin Super King)
Nisshin Welna
Extra-strong Japanese flour (最強力粉), ~13.8% protein — high gluten for maximum volume and oven spring. Takes 65-75% hydration and enriched, heavy doughs (nuts, whole grains) that would crush a weaker flour. Excellent for tall shokupan; for pizza it gives a very chewy, elastic crust and tolerates longer ferments. The strength means a stiffer, slower-relaxing dough — mix fully and give it time.
Optimal hydration: 65% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Very tolerant — the strong gluten stays put even at the long end. Hydration 65-75%.
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Pizza Classica
Technical Specifications
Ash Content | 0.42% |
Nisshin Welna スーパーキング (Nisshin Super King) is 13.8% protein and a recommended hydration range of 65–75%. Extra-strong Japanese flour (最強力粉), ~13.8% protein — high gluten for maximum volume and oven spring. Takes 65-75% hydration and enriched, heavy doughs (nuts, whole grains) that would crush a weaker flour. Excellent for tall shokupan; for pizza it gives a very chewy, elastic crust and tolerates longer ferments. The strength means a stiffer, slower-relaxing dough — mix fully and give it time. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Very tolerant — the strong gluten stays put even at the long end. Hydration 65-75%.
japanese, strong-flour, extra-strong, shokupan, bread, pizza