Pandough
Pulcinella

Molini Ambrosio Pulcinella

Very StrongFlag of ITItaly

Molini Ambrosio Pulcinella Tipo 00. Stored around W 350. Aimed at longer, more creative pizza doughs than their shorter-rise bags.

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 18 h at 22°C, inside a 12–24 h window. In the fridge at 4°C, it holds 48–72 h.
  • Hydration range. From its specs, Pandough estimates 66–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 66–68%.

Molini Ambrosio Pulcinella Tipo 00. Stored around W 350. Aimed at longer, more creative pizza doughs than their shorter-rise bags.

Molini Ambrosio Pulcinella fermentation range

The catalog window for Molini Ambrosio Pulcinella is 48–72 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, premium, long-fermentation, biga, poolish, autolysis, type-00, high-strength, creative, professional

Bakes with this flour

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Technical Specifications

Absorption
66%
Ash Content
0.55%
Mix Time
12-18 min

Pulcinella vs 00 ExtraMidi H16

00 ExtraMidi H16
00 ExtraMidi H16
Strength
Very Strong · W 350Very Strong · W 350
P/L
0.750.55-0.20
Protein
14%13%-1.0%
Hydration
——
Maturation
12-24h 22°C12-16h 22°C-4h