Ruggeri Farina di Farro Spelta
Spelt flour made from Triticum spelta for bread, pizza and focaccia. Ruggeri includes a pizza recipe that blends it with soft wheat flour.
Contains: spelt
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Spelt flour made from Triticum spelta for bread, pizza and focaccia. Ruggeri includes a pizza recipe that blends it with soft wheat flour.
Bakes with this flour
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Farina di Farro Spelta vs Almaverde Bio Farro
Strength
——Protein
14%13%-1.0%Hydration
——Maturation
——Farina di Farro Spelta vs Almaverde Bio Farro
Farina di Farro Spelta | ||
|---|---|---|
Strength | — | — |
Protein | 14% | 13%-1.0% |
Hydration | — | — |
Maturation | — | — |