Molini Spigadoro Pizza Etrusca
Very Strong
Type 1 and type 2 wheat blend with 15% wholemeal farro flour, wholemeal rye flour, rye sourdough, toasted wheat bran, stabilised wheat germ and malted wheat flour for pizza. It contains 14.6% protein.
Contains: wheat 1, wheat 2, other grain (wholemeal) 15%, rye (wholemeal), wheat (bran), wheat (germ), other ingredients
How the calculator uses this flour
- Fermentation window. With 14.6% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 1 and type 2 wheat blend with 15% wholemeal farro flour, wholemeal rye flour, rye sourdough, toasted wheat bran, stabilised wheat germ and malted wheat flour for pizza. It contains 14.6% protein.
Bakes with this flour
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Pizza Etrusca vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14.6%12%-2.6%Hydration
——Maturation
——Pizza Etrusca vs 3 Malts & Sunflower Organic Brown Flour (705)
Pizza Etrusca | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.6% | 12%-2.6% |
Hydration | — | — |
Maturation | — | — |