Published spec: type 00, protein 10.6%, ash 0.55%. A plain Tipo 00 for panini, sandwich bread and brioche. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Published spec: type 00, protein 10.6%, ash 0.55%. A plain Tipo 00 for panini, sandwich bread and brioche. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
The catalog window for Martimucci Tipo 00 Verde is 0–10 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.
Ash Content | 0.55% |
Tipo 00 Verde | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 10.6% | 12.5%+1.9% |
Hydration | — | — |
Maturation | 2.9-9.1h 22°C | 4.1-13.2h 22°C+3h |
