Farinhas Paulino Horta Farinha de Trigo Barbela
Barbela wheat flour retaining part of the outer grain layers. It contains 12.9% protein.
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 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Barbela wheat flour retaining part of the outer grain layers. It contains 12.9% protein.
Bakes with this flour
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Farinha de Trigo Barbela vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
12.9%12%-0.9%Hydration
——Maturation
——Farinha de Trigo Barbela vs 3 Malts & Sunflower Organic Brown Flour (705)
Farinha de Trigo Barbela | ||
|---|---|---|
Strength | — | Strong |
Protein | 12.9% | 12%-0.9% |
Hydration | — | — |
Maturation | — | — |