Bongiovanni Antiqua Tipo 1 Media
StrongItaly
Stone-ground Type 1 soft wheat flour for bread and pizza doughs. Published strength: W 280–300.
How the calculator uses this flour
- Fermentation window. With W 290, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 67–79% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 67–68%.
Stone-ground Type 1 soft wheat flour for bread and pizza doughs. Published strength: W 280–300.
Bakes with this flour
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Technical Specifications
Absorption | 55–80% |