Teichners Teichners' Beste Weizenmehl Type 00

MediumItaly

Teichners' Beste Type 00 is milled by Molino Merano in South Tyrol for 24-48 hour doughs. It has 13% protein and W 230-250. Teichners describes high water uptake but publishes no farinograph percentage. A medium-strong, elastic flour for pizza, ciabatta, focaccia, subs and enriched buns. Sold in 1 kg and 5 kg bags.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With W 240 and 13% 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 20 h.
Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Teichners Teichners' Beste Weizenmehl Type 00 fermentation range

The catalog window for Teichners Teichners' Beste Weizenmehl Type 00 is 0–20 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.