Shipton Mill Finest Bakers White Bread Flour No.1 (101)

Name: Shipton Mill Finest Bakers White Bread Flour No.1 (101)
Brand: Shipton Mill

Strong

White bread flour milled from UK and continental wheats. The blend combines dough strength with extensibility.

Contains: wheat, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 300 and 14.3% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

White bread flour milled from UK and continental wheats. The blend combines dough strength with extensibility.

Ash Content

0.54–0.58%

Strength

Strong · W 300Strong · W 300

P/L

0.900.60-0.30

Protein

14.3%13%-1.3%

Hydration

——

Maturation

—6-12h 22°C

	Finest Bakers White Bread Flour No.1 (101)	Pizza in Pala Mix
Strength	Strong · W 300	Strong · W 300
P/L	0.90	0.60-0.30
Protein	14.3%	13%-1.3%
Hydration	—	—
Maturation	—	6-12h 22°C