Bongiovanni Antiqua Tipo 1 Forte
Very StrongItaly
Stone-ground Type 1 soft wheat flour for long-fermentation bread and pizza doughs. Published strength: W 380–400.
How the calculator uses this flour
- Fermentation window. With W 390, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 70–83% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 70–83%.
Stone-ground Type 1 soft wheat flour for long-fermentation bread and pizza doughs. Published strength: W 380–400.
Bakes with this flour
Loading...
Technical Specifications
Absorption | 60–90% |
Antiqua Tipo 1 Forte vs Uniqua Blu Stone-Ground
Strength
Very Strong · W 390Very Strong · W 380P/L
0.700.58-0.12Protein
—14%Hydration
——Maturation
—4-8h 22°CAntiqua Tipo 1 Forte vs Uniqua Blu Stone-Ground
Antiqua Tipo 1 Forte | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 380 |
P/L | 0.70 | 0.58-0.12 |
Protein | — | 14% |
Hydration | — | — |
Maturation | — | 4-8h 22°C |