Bongiovanni Vera, Neapolitan-style tipo 00 from Molino di Torino. Catalog cites about W 300-320 with smooth, easy-to-stretch doughs; farinograph notes in older research mention ~55% absorption. Confirm W on the current mill sheet before treating 310 as measured.
Bongiovanni Vera, Neapolitan-style tipo 00 from Molino di Torino. Catalog cites about W 300-320 with smooth, easy-to-stretch doughs; farinograph notes in older research mention ~55% absorption. Confirm W on the current mill sheet before treating 310 as measured.
The catalog window for Bongiovanni Vera is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Vera | ||
|---|---|---|
Strength | Strong · W 310 | Strong · W 310 |
P/L | 0.55 | 0.60+0.05 |
Protein | 13.1% | 12.5%-0.6% |
Hydration | — | — |
Maturation | 4.6-14.9h 22°C | 4.6-14.9h 22°C |
