Stone milled P/L of 1.0

Profile picture for user _vk

Hello

I just bought a stone milled flour. The package say it has  the P/L of 1.0 (the site states 1.2)

As far as i Know (not very far:) the ideal is between 0.5 and 0.6.

I believe this means a not very elastic flour, right?

Any tips on how to handle this? Any special consideration?

thanks

 

thats the flour:

http://www.le5stagioni.it/en/Prodotti/Farina-tipo-00-Macinata-a-pietra

this flour's analysis indicates a very strong flour.  Doughs produced from this flour are apt to be more elastic than extensible.  It should perform well in breads that use preferments or that employ long fermentation, as well as with naturally leavened breads. 

Paul

Profile picture for user inumeridiieri

P/L 1.0 tenacious flour. You can use autolysis and long bulk fermentation also poolish.

Gaetano

Thanks guys. That's just the kind of info I was after.

I only bake with sourdough and long fermentation, so I'm probably good.

:)

Happy Baking