Farinhas Paulino Horta Farinha A Alentejana
Medium
Alentejano bread flour blend with wheat flour and natural dehydrated wheat and rye sourdough. Add water, yeast and salt. It contains 10.8% protein.
Contains: wheat, other ingredients
How the calculator uses this flour
- Fermentation window. With 10.8% 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 23 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Alentejano bread flour blend with wheat flour and natural dehydrated wheat and rye sourdough. Add water, yeast and salt. It contains 10.8% protein.
Bakes with this flour
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Farinha A Alentejana vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.8%12%+1.2%Hydration
——Maturation
——Farinha A Alentejana vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha A Alentejana | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.8% | 12%+1.2% |
Hydration | — | — |
Maturation | — | — |