Pandough
La Romana

Polselli La Romana

Very StrongFlag of ITItaly

Polselli La Romana Tipo 0 around W 360. Aimed at Roman pinsa and pizza in pala with longer structure holds.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7 h at 22°C, inside a 6–8 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.

Polselli La Romana Tipo 0 around W 360. Aimed at Roman pinsa and pizza in pala with longer structure holds.

Polselli La Romana fermentation range

The catalog window for Polselli La Romana is 24–72 hours at 4°C (39°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.

pinsa, roman-style, pizza-in-pala, type-0, high-hydration, sourdough, rice-flour, airy-crust

Bakes with this flour

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Technical Specifications

Absorption
65%
Ash Content
0.62%
Mix Time
10-15 min

La Romana vs Luce di Grano 0 LG

Luce di Grano 0 LG
Luce di Grano 0 LG
Strength
Very Strong · W 360Very Strong · W 360
P/L
0.550.55
Protein
15.5%14.4%-1.1%
Hydration
——
Maturation
6-8h 22°C—