Ruggeri Farina di Grano Tenero Tipo 1 Macinata a Pietra
Strong
Stoneground soft wheat flour, Italian type 1, for bread, pizza and focaccia. It retains bran and wheat germ and has an irregular particle size.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Stoneground soft wheat flour, Italian type 1, for bread, pizza and focaccia. It retains bran and wheat germ and has an irregular particle size.
Bakes with this flour
Loading...
Farina di Grano Tenero Tipo 1 Macinata a Pietra vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Farina di Grano Tenero Tipo 1 Macinata a Pietra vs 3 Malts & Sunflower Organic Brown Flour (705)
Farina di Grano Tenero Tipo 1 Macinata a Pietra | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |