Bongiovanni Valentino
Very StrongItaly
Direct and indirect medium- or long-fermentation bread doughs; the mill lists Type 00/0/1. Published strength: W 340–360.
How the calculator uses this flour
- Fermentation window. With W 350, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Direct and indirect medium- or long-fermentation bread doughs; the mill lists Type 00/0/1. Published strength: W 340–360.
Bakes with this flour
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Valentino vs Macina a Pietra Tipo 1
Strength
Very Strong · W 350Very Strong · W 360P/L
0.650.80+0.15Protein
—12.5%Hydration
——Maturation
——Valentino vs Macina a Pietra Tipo 1
Valentino | ||
|---|---|---|
Strength | Very Strong · W 350 | Very Strong · W 360 |
P/L | 0.65 | 0.80+0.15 |
Protein | — | 12.5% |
Hydration | — | — |
Maturation | — | — |