Dona Benta Tradicional Tipo 1
Dona Benta
Brazilian Tipo 1 all-purpose flour, ~11% protein — a mid-range household flour for bread, cakes, pizza and family baking at 55-62% hydration. Enough strength for everyday pizza and bread on short-to-medium ferments, but not a long-maturation or high-hydration flour. A widely available consumer staple.
Optimal hydration: 55% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 55-62%.
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Dona Benta Dona Benta Tradicional Tipo 1 is a type 1 flour, 11% protein, and a recommended hydration range of 55–62%. Brazilian Tipo 1 all-purpose flour, ~11% protein — a mid-range household flour for bread, cakes, pizza and family baking at 55-62% hydration. Enough strength for everyday pizza and bread on short-to-medium ferments, but not a long-maturation or high-hydration flour. A widely available consumer staple. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 55-62%.