Pandough
Premium Tipo 1

WeakFlag of BRBrazil

Brazilian Tipo 1 all-purpose flour, ~10% protein - a light, soft general-baking flour for bread, cakes, pasta and pies rather than a pizza-specific product. Workable at 55-62% hydration on short ferments. Use it as an everyday flour; for chewy or long-fermented pizza, reach for a dedicated higher-protein pizza flour.

Hydration59.0%
59%
Ball count
Ball weight29 cm

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Brazilian Tipo 1 all-purpose flour, ~10% protein - a light, soft general-baking flour for bread, cakes, pasta and pies rather than a pizza-specific product. Workable at 55-62% hydration on short ferments. Use it as an everyday flour; for chewy or long-fermented pizza, reach for a dedicated higher-protein pizza flour.

How much hydration for Anaconda Premium Tipo 1?

The recommended hydration range for Anaconda Premium Tipo 1 is 55–62%. A practical starting point is 59%.

Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.

As a weak flour, Anaconda Premium Tipo 1 is best suited to high-temperature pizza baking at the lower part of its range, around 55–59% hydration.

Anaconda Premium Tipo 1 is too weak for Traditional Napoletana in a home oven. The longer bake needs both higher hydration and a stronger gluten network.

Anaconda Premium Tipo 1 fermentation range

The catalog window for Anaconda Premium Tipo 1 is 12–36 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.

brazilian, type-1, all-purpose, bread

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