Скачать или смотреть Pizza Flour - W-Value - Protein - all explained

In this video I want to explain why it is important to use the correct flour for the desired result.

Pastry Flour = Typo 00
All-purpose Flour = Typo 0
Bread Flour = Typo 1
High-Gluten Flour = Typo 2
Whole Wheat Flour = Integrale

Up To W 170
Low Flour Strengh – ca. 50% Hydration
below 6 Hours

From W 180-280
Medium Flour Strengh – ca. 55-70% Hydration
8-24 Hours

From W 280-350
High Flour Strengh – ca. 65-75% Hydration
24-72 Hours

From W 350
Very high Flour Strengh – up to ca. 90% Hydration
over 72 Hours


My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen