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.
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.
The catalog window for Dona Benta Tradicional Tipo 1 is 2–6 hours at 22°C (72°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.
Dona Benta Tradicional Tipo 1 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 11% | 10%-1.0% |
Hydration | — | — |
Maturation | 2-6h 22°C | — |
