Bongiovanni Tipo Manitoba
Very StrongItaly
1 kg Tipo 0 strength flour for long ferments, high hydration, biga and refreshment of stiff or liquid starter, plus panettone-class doughs. Shop: W 380, protein 15 g, P/L 0.60-0.70. Italian grains of force, not a Canadian-wheat import claim on the current bag copy.
How the calculator uses this flour
- Fermentation window. With W 380 and 15% protein, the dough peaks after about 15 h at 22°C, inside a 7.5–26 h window. In the fridge at 4°C, it holds 15–101 h.
- Hydration range. From its specs, Pandough estimates 61–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
1 kg Tipo 0 strength flour for long ferments, high hydration, biga and refreshment of stiff or liquid starter, plus panettone-class doughs. Shop: W 380, protein 15 g, P/L 0.60-0.70. Italian grains of force, not a Canadian-wheat import claim on the current bag copy.
Bakes with this flour
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