Pandough
La Farina del Padrone Luca

Wieshofermühle La Farina del Padrone Luca

Very StrongFlag of ATAustria

Tipo 00 pizza flour from Wieshofermühle, St. Johann in Tirol. About 13.5% protein. Positioned for long-ferment Neapolitan-style doughs. Sold in 1 kg consumer and 25 kg bakery bags. No mill Chopin W published on the wheat-products page.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 16 h at 22°C, inside a 10–24 h window. In the fridge at 4°C, it holds 24–72 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%.

Tipo 00 pizza flour from Wieshofermühle, St. Johann in Tirol. About 13.5% protein. Positioned for long-ferment Neapolitan-style doughs. Sold in 1 kg consumer and 25 kg bakery bags. No mill Chopin W published on the wheat-products page.

Wieshofermühle La Farina del Padrone Luca fermentation range

The catalog window for Wieshofermühle La Farina del Padrone Luca is 24–72 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.

pizza, type-00, austrian, neapolitan, long-rise, professional

Bakes with this flour

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La Farina del Padrone Luca vs Bio-Pizzamehl Tipo 00

Bio-Pizzamehl Tipo 00
Bio-Pizzamehl Tipo 00
Strength
Very StrongStrong
Protein
13.5%13%-0.5%
Hydration
——
Maturation
10-24h 22°C6-16h 22°C-6h