Molino Denti Infibra Tipo 1 W300

StrongItaly

Molino Denti Infibra Tipo 1 W300: Tipo 1 soft wheat flour with toasted wheat germ for bread, pizza and focaccia with medium fermentation. The mill lists W 300 and publishes no protein or P/L figure. Sold in 1 kg, 5 kg and 25 kg bags through the mill's own shop in Italy.

Contains: wheat 1, wheat germ

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 300, 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 58–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Infibra Tipo 1 W300 fermentation range

The catalog window for Molino Denti Infibra Tipo 1 W300 is 0–47 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.