Published spec: type 1, protein at least 11.5%, ash 0.8%. A Tipo 1 that appears only in the mill's own Altamura shop, not in the corporate catalog. The shop domain has shown spam injections, so treat this row's evidence as maker-but-flagged. Sold as 25 kg sacks only. The shop domain carried spam content at research time; spec tables themselves are maker-controlled.
Published spec: type 1, protein at least 11.5%, ash 0.8%. A Tipo 1 that appears only in the mill's own Altamura shop, not in the corporate catalog. The shop domain has shown spam injections, so treat this row's evidence as maker-but-flagged. Sold as 25 kg sacks only. The shop domain carried spam content at research time; spec tables themselves are maker-controlled.
The catalog window for Molini Loizzo Tipo 1 is 0–14 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.
