Industria Molitoria Perteghella Cerealotto Pane 4 Scuro Senza Sale
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Dark bread flour blend with wheat, rye, oat-flake and barley-flake flours, sunflower, flax and sesame seeds, soy grits and toasted barley malt. No salt is added.
Contains: wheat 0, rye, oat, barley, soy, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.3% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 2–51 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Dark bread flour blend with wheat, rye, oat-flake and barley-flake flours, sunflower, flax and sesame seeds, soy grits and toasted barley malt. No salt is added.
Bakes with this flour
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