A British bread flour that earns its place on a pizza page. Nelstrops mills it in Stockport from local English wheat blended with high-protein spring wheat from the Canadian prairies, and the pack states the flour protein is about 13.0%. Ignore the nutrition panel on their product page: it repeats the Forza table verbatim, down to the kilojoule, and the mill's own written figure is 13.0%. This is the flour for the home oven, where its malted-style browning and strength make a crust colour no Italian 00 will give you below 300 C. No W is published; expect a breadier, chewier bite than a Neapolitan flour, which at domestic temperatures is usually the better outcome.
A British bread flour that earns its place on a pizza page. Nelstrops mills it in Stockport from local English wheat blended with high-protein spring wheat from the Canadian prairies, and the pack states the flour protein is about 13.0%. Ignore the nutrition panel on their product page: it repeats the Forza table verbatim, down to the kilojoule, and the mill's own written figure is 13.0%. This is the flour for the home oven, where its malted-style browning and strength make a crust colour no Italian 00 will give you below 300 C. No W is published; expect a breadier, chewier bite than a Neapolitan flour, which at domestic temperatures is usually the better outcome.
A(z) Nelstrops Traditional Strong White katalógus szerinti időablaka 0–47 óra 4°C-on (39°F). A Pandough az élesztőt és az időzítést ebből az időablakból, valamint a hidratáltságból, a sóból, az élesztő típusából és a tészta tényleges hőmérsékletéből becsüli meg.
A kelesztési idő függ a tészta hőmérsékletétől, az élesztő mennyiségétől, a hidratációtól, valamint a meleg és hideg kelesztés közötti megoszlástól is.
pizza, bread, nelstrops, british, strong-white, sourdough, great-taste, nelstrop
Traditional Strong White | ||
|---|---|---|
Liszterő | Erős | Nagyon erős |
Fehérje | 13% | 13.5%+0.5% |
Hidratáció | — | — |
Érlelés | 4.4-14.3h 22°C | 5.1-16.8h 22°C+2h |
