Type 0 flour designed for long fermentation pizza with excellent biga and poolish compatibility. Ideal for 12-24 hour direct leavening or extended cold maturation. Higher protein content supports complex long fermentation times. Perfect for pizzaiolos using traditional preferment methods.
Type 0 flour designed for long fermentation pizza with excellent biga and poolish compatibility. Ideal for 12-24 hour direct leavening or extended cold maturation. Higher protein content supports complex long fermentation times. Perfect for pizzaiolos using traditional preferment methods.
The catalog window for Molini Ambrosio Sorrentina 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, neapolitan, long-fermentation, biga, poolish, type-0, pre-ferment, professional
Absorption | 65% |
Ash Content | 0.65% |
Mix Time | 12-18 min |
Sorrentina | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.70 | 0.60-0.10 |
Protein | 14.5% | 13.5%-1.0% |
Hydration | — | — |
Maturation | 4.8-15.5h 22°C | 4.8-15.5h 22°C |
