Sofia Mel Pizza Type 00
StrongBulgaria
Soft wheat flour for pizza, focaccia, flatbread and breadsticks, milled by GoodMills Bulgaria in Sofia. It contains 13.4% protein and has a declared W range of 280-340. The dough is elastic and easy to shape.
How the calculator uses this flour
- Fermentation window. With W 310 and 13.4% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Soft wheat flour for pizza, focaccia, flatbread and breadsticks, milled by GoodMills Bulgaria in Sofia. It contains 13.4% protein and has a declared W range of 280-340. The dough is elastic and easy to shape.
Bakes with this flour
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Pizza Type 00 vs La Napoletana
Strength
Strong · W 310Strong · W 310P/L
—0.60Protein
13.4%12.5%-0.9%Hydration
——Maturation
—4.6-14.9h 22°CPizza Type 00 vs La Napoletana
Pizza Type 00 | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 310 |
P/L | — | 0.60 |
Protein | 13.4% | 12.5%-0.9% |
Hydration | — | — |
Maturation | — | 4.6-14.9h 22°C |