Molini Spigadoro Pizza & Focaccia
Medium
Type 1 wheat blend with wheat germ, rye sourdough and malted wheat flour for pizza and focaccia. It contains 11.8% protein.
Contains: wheat 1, wheat (germ), other ingredients
How the calculator uses this flour
- Fermentation window. With 11.8% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 30 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 1 wheat blend with wheat germ, rye sourdough and malted wheat flour for pizza and focaccia. It contains 11.8% protein.
Bakes with this flour
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Pizza & Focaccia vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11.8%12%+0.2%Hydration
——Maturation
——Pizza & Focaccia vs 3 Malts & Sunflower Organic Brown Flour (705)
Pizza & Focaccia | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.8% | 12%+0.2% |
Hydration | — | — |
Maturation | — | — |