Stronger version of Polselli for extended fermentation (72+ hours). W300+ makes it suitable for Roman al Taglio and contemporary styles. Unfortunately only available in larger bags (5kg+) making it harder for home bakers to try. Cult following among serious pizza enthusiasts.
Stronger version of Polselli for extended fermentation (72+ hours). W300+ makes it suitable for Roman al Taglio and contemporary styles. Unfortunately only available in larger bags (5kg+) making it harder for home bakers to try. Cult following among serious pizza enthusiasts.
The catalog window for Polselli Super is 4.8–15.5 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.
pizza, roman-style, al-taglio, long-fermentation, type-00, cult-favorite
Absorption | 58% |
Ash Content | 0.55% |
Polselli Super | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.55 | 0.55 |
Protein | 12.5% | 13.5%+1.0% |
Hydration | — | — |
Maturation | 4.8-15.5h 22°C | 4.8-15.5h 22°C |
