Shipton Mill Organic Ciabatta White Flour (107)

Name: Shipton Mill Organic Ciabatta White Flour (107)
Brand: Shipton Mill

Strong

Organic white wheat flour for ciabatta and other open crumb breads.

Contains: wheat, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 320 and 13.4% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Organic white wheat flour for ciabatta and other open crumb breads.

Ash Content

0.55–0.6%

Strength

Strong · W 320Strong · W 320

P/L

0.801.00+0.20

Protein

13.4%12%-1.4%

Hydration

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Maturation

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	Organic Ciabatta White Flour (107)	Classica
Strength	Strong · W 320	Strong · W 320
P/L	0.80	1.00+0.20
Protein	13.4%	12%-1.4%
Hydration	—	—
Maturation	—	—