Bongiovanni La Tipo 1 – Mafalda
StrongItaly
Medium- or long-fermentation pizza doughs; the mill lists up to 48 hours refrigerated or 18 hours at room temperature. Published strength: W 300–320.
How the calculator uses this flour
- Fermentation window. With W 310, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Medium- or long-fermentation pizza doughs; the mill lists up to 48 hours refrigerated or 18 hours at room temperature. Published strength: W 300–320.
Bakes with this flour
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La Tipo 1 – Mafalda vs Tipo 1 Rustica Tradizione
Strength
Strong · W 310Strong · W 310P/L
0.70—Protein
——Hydration
——Maturation
——La Tipo 1 – Mafalda vs Tipo 1 Rustica Tradizione
La Tipo 1 – Mafalda | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 310 |
P/L | 0.70 | — |
Protein | — | — |
Hydration | — | — |
Maturation | — | — |