Molino Bassini Tipo 0
Medium
Soft wheat flour of Italian type 0 for pizza and bread.
How the calculator uses this flour
- Fermentation window. With W 220, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Soft wheat flour of Italian type 0 for pizza and bread.
Bakes with this flour
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Tipo 0 vs 0 Mediterraneo
Strength
Medium · W 220Medium · W 220P/L
0.500.50Protein
—12.1%Hydration
——Maturation
——Tipo 0 vs 0 Mediterraneo
Tipo 0 | ||
|---|---|---|
Strength | Medium · W 220 | Medium · W 220 |
P/L | 0.50 | 0.50 |
Protein | — | 12.1% |
Hydration | — | — |
Maturation | — | — |