Bongiovanni Carlotta
StrongItaly
Molino di Torino short-ferment pizza flour. Mill page: Tipo 0/00, W 240-260, protein 12% min, P/L 0.50-0.60. Use window 24 h fridge or 12 h room. 12.5 kg and 25 kg. Weaker and faster than Luisa or Elena; do not substitute Elena numbers.
How the calculator uses this flour
- Fermentation window. With W 250 and 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Molino di Torino short-ferment pizza flour. Mill page: Tipo 0/00, W 240-260, protein 12% min, P/L 0.50-0.60. Use window 24 h fridge or 12 h room. 12.5 kg and 25 kg. Weaker and faster than Luisa or Elena; do not substitute Elena numbers.
pizza, type-00, short-ferment, molino-di-torino, bongiovanni
Bakes with this flour
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Carlotta vs All-Purpose 00
Strength
Strong · W 250Strong · W 250P/L
0.550.55Protein
12%12%Hydration
——Maturation
—3.6-11.1h 22°CCarlotta vs All-Purpose 00
Carlotta | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.55 | 0.55 |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | 3.6-11.1h 22°C |