Molini Pivetti Antigrumi
Medium
Soft wheat type 00 flour for brioche bread. W 190. It contains 9.5% protein.
How the calculator uses this flour
- Fermentation window. With W 190 and 9.5% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Soft wheat type 00 flour for brioche bread. W 190. It contains 9.5% protein.
Bakes with this flour
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Antigrumi vs StraPizza 180
Strength
Medium · W 190Medium · W 190P/L
—0.55Protein
9.5%9.7%+0.2%Hydration
——Maturation
——Antigrumi vs StraPizza 180
Antigrumi | ||
|---|---|---|
Strength | Medium · W 190 | Medium · W 190 |
P/L | — | 0.55 |
Protein | 9.5% | 9.7%+0.2% |
Hydration | — | — |
Maturation | — | — |