Bongiovanni Antiqua Tipo 2 Media
StrongItaly
Stone-ground Type 2 soft wheat flour for bread, pizza and other leavened 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 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 bread, pizza and other leavened doughs. Published strength: W 280–300.
Bakes with this flour
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Technical Specifications
Absorption | 58–85% |
Antiqua Tipo 2 Media vs Tipo 2 Pizza Rustica
Strength
Strong · W 290Strong · W 285Protein
——Hydration
——Maturation
——Antiqua Tipo 2 Media vs Tipo 2 Pizza Rustica
Antiqua Tipo 2 Media | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 285 |
Protein | — | — |
Hydration | — | — |
Maturation | — | — |