Molini Spigadoro Pane Antico
Strong
Type 2 wheat blend with toasted wheat bran, wheat germ, rye sourdough and malted wheat flour for bread and rolls. It contains 12% protein.
Contains: wheat 2, wheat (bran), wheat (germ), other ingredients
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Type 2 wheat blend with toasted wheat bran, wheat germ, rye sourdough and malted wheat flour for bread and rolls. It contains 12% protein.
Bakes with this flour
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Pane Antico vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Pane Antico vs 3 Malts & Sunflower Organic Brown Flour (705)
Pane Antico | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |