Shipton Mill French Type 55 White Flour (102)
Strong
French Type 55 white wheat flour milled from French, Canadian and English wheats. Suits baguettes and other breads.
Contains: wheat T55, other ingredients
How the calculator uses this flour
- Fermentation window. With W 260 and 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 35 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
French Type 55 white wheat flour milled from French, Canadian and English wheats. Suits baguettes and other breads.
Bakes with this flour
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Technical Specifications
Ash Content | 0.5–0.55% |
French Type 55 White Flour (102) vs Bio Tipo 1 Macinata a Pietra
Strength
Strong · W 260Strong · W 250P/L
0.900.70-0.20Protein
12.5%12%-0.5%Hydration
——Maturation
——French Type 55 White Flour (102) vs Bio Tipo 1 Macinata a Pietra
French Type 55 White Flour (102) | ||
|---|---|---|
Strength | Strong · W 260 | Strong · W 250 |
P/L | 0.90 | 0.70-0.20 |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |