Molino Piantoni 00 E
Very Strong
Wheat flour for bread doughs.
How the calculator uses this flour
- Fermentation window. With W 400 and 14% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 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%.
Wheat flour for bread doughs.
Bakes with this flour
Loading...
00 E vs Dolci Tentazioni Grandi Lievitati
Strength
Very Strong · W 400Very Strong · W 400P/L
—0.60Protein
14%11.8%-2.2%Hydration
——Maturation
——00 E vs Dolci Tentazioni Grandi Lievitati
00 E | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | — | 0.60 |
Protein | 14% | 11.8%-2.2% |
Hydration | — | — |
Maturation | — | — |