San Blas Harina de Trigo
StrongMexico
The everyday wheat flour from Molino Harinero San Blas in Puebla. A multipurpose flour sold for bread, pastry and pizza alike. Mexican flour carries no European type number, so treat it as a mid-strength all-purpose and let a hydration test set the range.
How the calculator uses this flour
- Fermentation window. With 12.5% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
The everyday wheat flour from Molino Harinero San Blas in Puebla. A multipurpose flour sold for bread, pastry and pizza alike. Mexican flour carries no European type number, so treat it as a mid-strength all-purpose and let a hydration test set the range.
Bakes with this flour
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Harina de Trigo vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.5%12%-0.5%Hydration
——Maturation
——Harina de Trigo vs 3 Malts & Sunflower Organic Brown Flour (705)
Harina de Trigo | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |