Farinhas Paulino Horta Farinha Essencial 4 Cereais
Bread flour blend with wholemeal wheat and oat, rye and corn flour, and barley and wheat malt. It contains 8.8% protein.
Contains: wheat (wholemeal), rye, oat (wholemeal), corn, other ingredients
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Bread flour blend with wholemeal wheat and oat, rye and corn flour, and barley and wheat malt. It contains 8.8% protein.
Bakes with this flour
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