Molino Bassini Tipo 0 BIO
Medium
Organic soft wheat flour of Italian type 0 for bread, pizza and focaccia.
How the calculator uses this flour
- Fermentation window. With W 240 and 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Organic soft wheat flour of Italian type 0 for bread, pizza and focaccia.
Bakes with this flour
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Tipo 0 BIO vs Bio 0 Multiuso
Strength
Medium · W 240Medium · W 240P/L
0.450.55+0.10Protein
11.5%11%-0.5%Hydration
——Maturation
——Tipo 0 BIO vs Bio 0 Multiuso
Tipo 0 BIO | ||
|---|---|---|
Strength | Medium · W 240 | Medium · W 240 |
P/L | 0.45 | 0.55+0.10 |
Protein | 11.5% | 11%-0.5% |
Hydration | — | — |
Maturation | — | — |