Polselli Classica from the family mill south of Rome. About W 270 and lower protein than Caputo Classica. Everyday pizza flour across Roman and Neapolitan styles.
Polselli Classica from the family mill south of Rome. About W 270 and lower protein than Caputo Classica. Everyday pizza flour across Roman and Neapolitan styles.
The catalog window for Polselli Classica is 3.9–12.4 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Pandough users most often plan about 16 hours for this flour in Traditional Napoletana, based on 9 bakes.
pizza, neapolitan, type-00, tender-crust, hand-kneading, family-mill
Absorption | 56% |
Ash Content | 0.55% |
Polselli Classica | ||
|---|---|---|
Strength | Strong · W 270 | Strong · W 270 |
P/L | 0.55 | 0.55 |
Protein | 11.5% | 12.7%+1.2% |
Hydration | — | — |
Maturation | 3.9-12.4h 22°C | 8-10h 22°C+1h |
