Bongiovanni Luisa
StrongItaly
Molino di Torino pizza flour for medium to long doughs. Mill page: Tipo 0/00, W 280-320, protein 13% min, P/L 0.50-0.60. Use window 48 h fridge or 18 h room. 12.5 kg and 25 kg paper sacks. The baker-sized bag is 12.5 kg.
How the calculator uses this flour
- Fermentation window. With W 300 and 13% protein, 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 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino di Torino pizza flour for medium to long doughs. Mill page: Tipo 0/00, W 280-320, protein 13% min, P/L 0.50-0.60. Use window 48 h fridge or 18 h room. 12.5 kg and 25 kg paper sacks. The baker-sized bag is 12.5 kg.
Bakes with this flour
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Luisa vs 00 Lievito (Rinforzato)
Strength
Strong · W 300Strong · W 300P/L
0.550.55Protein
13%13%Hydration
——Maturation
——Luisa vs 00 Lievito (Rinforzato)
Luisa | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.55 | 0.55 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | — |