Pandough
Farinha de Trigo T45 Ultra

Farinhas Paulino Horta Farinha de Trigo T45 Ultra

Very StrongFlag of PTPortugal

Paulino Horta Farinha de Trigo Tipo 45 Ultra from Alenquer. Mill publishes average W 390-420 and 14% protein: very strong, highly extensible flour for long-leavened brioche, panettone, French croissant and Neapolitan-style pizza. Needs long cold fermentation; too strong for same-day soft doughs.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 15 h at 22°C, inside a 10–21 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Paulino Horta Farinha de Trigo Tipo 45 Ultra from Alenquer. Mill publishes average W 390-420 and 14% protein: very strong, highly extensible flour for long-leavened brioche, panettone, French croissant and Neapolitan-style pizza. Needs long cold fermentation; too strong for same-day soft doughs.

Farinhas Paulino Horta Farinha de Trigo T45 Ultra fermentation range

The catalog window for Farinhas Paulino Horta Farinha de Trigo T45 Ultra is 48–96 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, portuguese, artisan, stone-milled, ultra-strong, long-rise

Bakes with this flour

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Farinha de Trigo T45 Ultra vs Soffio Tipo 1 Lunga

Soffio Tipo 1 Lunga
Soffio Tipo 1 Lunga
Strength
Very Strong · W 405Very Strong · W 405
P/L
—0.53
Protein
14%15.2%+1.2%
Hydration
——
Maturation
48-96h 4°C—