Soft wheat flour Type 00 for medium proofing times (12-24 hours) from Molino Merano (Meraner Mühle). The workhorse of their pizza range - versatile enough for overnight room temperature fermentation or moderate cold retard. Part of their Italian island-themed professional pizza flour line. 10kg sacks.
Soft wheat flour Type 00 for medium proofing times (12-24 hours) from Molino Merano (Meraner Mühle). The workhorse of their pizza range - versatile enough for overnight room temperature fermentation or moderate cold retard. Part of their Italian island-themed professional pizza flour line. 10kg sacks.
The catalog window for Meraner Mühle LINOSA is 24–48 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.
pizza, type-00, italian, south-tyrol, medium-rise, professional
LINOSA | ||
|---|---|---|
Strength | Strong | Strong |
P/L | — | 0.55 |
Protein | 12.5% | 12.5% |
Hydration | — | — |
Maturation | 4.4-14.5h 22°C | 3.8-11.8h 22°C-2h |
