Farinha de Trigo T45 Ultra
Farinhas Paulino Horta
An extraordinary artisan flour from a family mill operating since ~1800 in Alenquer. Stone-milled on century-old quartz mills. W 390-420 with 14% protein — extremely strong. Best for 48-72h cold fermentation or blending with softer flour. The mill has 60+ flour varieties. A true gem requiring expert handling.
Optimal hydration: 62% – 72%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 20-32 hoursat 22°C
OfficialFermentation window from flour profile data.
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Farinhas Paulino Horta Farinha de Trigo T45 Ultra is W405 strength, 14% protein, and a recommended hydration range of 62–72%. An extraordinary artisan flour from a family mill operating since ~1800 in Alenquer. Stone-milled on century-old quartz mills. W 390-420 with 14% protein — extremely strong. Best for 48-72h cold fermentation or blending with softer flour. The mill has 60+ flour varieties. A true gem requiring expert handling. It ferments best over 48–96 hours at fridge (4°C). Extremely strong flour (W390-420). MUST use long cold fermentation 48-72h minimum. 0.03-0.08% fresh yeast. Hydration 62-72%. Can also blend 50/50 with softer flour for shorter fermentation. Overkill for direct method.
pizza, portuguese, artisan, stone-milled, ultra-strong, long-rise