A finely milled type 00 flour (imported from Italy) with moderate gluten content (~12%). It creates supple, easy-to-stretch doughs ideal for thin crust pizzas and fresh pasta. Being unmalted, it requires high bake temps or a touch of sugar for good browning in home ovens.
A finely milled type 00 flour (imported from Italy) with moderate gluten content (~12%). It creates supple, easy-to-stretch doughs ideal for thin crust pizzas and fresh pasta. Being unmalted, it requires high bake temps or a touch of sugar for good browning in home ovens.
The catalog window for Bob's Red Mill Premium 00 Flour (Italian Style) is 4.4–14.5 hours at 22°C (72°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.
Absorption | 58% |
Ash Content | 0.5% |
Premium 00 Flour (Italian Style) | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12.5% | 12.5% |
Hydration | — | — |
Maturation | 4.4-14.5h 22°C | 3.8-11.8h 22°C-2h |
