Pandough
Waitrose Italian 00

Waitrose Italian 00

Very StrongFlag of GBUnited Kingdom

Waitrose Italian 00 / superfine pasta flour, about 14.1% protein on the label. Supermarket 00 sold for pasta; usable for pizza at home. Fine grind; no Chopin W from Waitrose.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Waitrose Italian 00 / superfine pasta flour, about 14.1% protein on the label. Supermarket 00 sold for pasta; usable for pizza at home. Fine grind; no Chopin W from Waitrose.

Waitrose Italian 00 fermentation range

The catalog window for Waitrose Italian 00 is 24–48 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.

type-00, supermarket, own-brand, accessible, pasta-flour, uk, high-protein

Bakes with this flour

Loading...

Technical Specifications

Absorption
58%
Ash Content
0.55%

Waitrose Italian 00 vs Forza 00

Forza 00
Forza 00
Strength
Very StrongVery Strong
Protein
14.1%14.9%+0.8%
Hydration
——
Maturation
6-12h 22°C—