Molini Spigadoro Pinsa Romana
Strong
Type 0 wheat, soy and rice flour blend with dried wheat sourdough for pinsa and pizza. It contains 13.2% protein.
Contains: wheat 0, soy, rice, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.2% 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 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 0 wheat, soy and rice flour blend with dried wheat sourdough for pinsa and pizza. It contains 13.2% protein.
Bakes with this flour
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