Name: Finna Tipo 1 Tradicional
Brand: Finna

WeakBrazil

Brazilian Tipo 1 all-purpose flour, ~9.3% protein - low-protein and general-purpose, for everyday bread, savoury pastry, pies and quick pizza at 55-60% hydration. Too weak for long ferments, high hydration or chewy crust; the brand's dedicated Finna Pizza (~12%) is the better pick for serious pizza. A soft, easy household flour.

Hydration58.0%

58%

Ball count

Ball weight29 cm

Ingredients

0/4

Customize this recipe

How much hydration for Finna Tipo 1 Tradicional?

The recommended hydration range for Finna Tipo 1 Tradicional is 55–60%. A practical starting point is 58%.

Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.

As a weak flour, Finna Tipo 1 Tradicional is best suited to high-temperature pizza baking at the lower part of its range, around 55–58% hydration.

Finna Tipo 1 Tradicional is too weak for Traditional Napoletana in a home oven. The longer bake needs both higher hydration and a stronger gluten network.

Finna Tipo 1 Tradicional fermentation range

The catalog window for Finna Tipo 1 Tradicional is 12–36 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.

Finna Tipo 1 Tradicional vs Dona Benta Tradicional Tipo 1

For hydration, Finna Tipo 1 Tradicional is listed at 55–60%, compared with Dona Benta Tradicional Tipo 1 at 55–62%.

Ingredients

How much hydration for Finna Tipo 1 Tradicional?

Finna Tipo 1 Tradicional fermentation range

Finna Tipo 1 Tradicional vs Dona Benta Tradicional Tipo 1

Comments

Community Ratings