Bongiovanni Antiqua Tipo 2 Forte
Very StrongItaly
Stone-ground Type 2 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 2 soft wheat flour for long-fermentation bread and pizza doughs. Published strength: W 380–400.
Bakes with this flour
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Technical Specifications
Absorption | 62–95% |