Molini Spigadoro Rusticò
Very Strong
Type 0 wheat blend with 13% rye flour, oat and barley flours, soy grits, sunflower, sesame and flax seeds, barley malt flour, malted wheat flour, dried wheat sourdough, salt, alpha-amylase and ascorbic acid. For bread, pizza and focaccia. It contains 14.5% protein.
Contains: wheat 0, rye 13%, oat, barley, soy, seeds, other ingredients, salt, enzymes, ascorbic acid
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 14.5% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8.5–73 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 0 wheat blend with 13% rye flour, oat and barley flours, soy grits, sunflower, sesame and flax seeds, barley malt flour, malted wheat flour, dried wheat sourdough, salt, alpha-amylase and ascorbic acid. For bread, pizza and focaccia. It contains 14.5% protein.
Bakes with this flour
Loading...