Molino Bassini Tipo 2 BIO
Strong
Organic soft wheat flour of Italian type 2 for bread, pizza and focaccia.
How the calculator uses this flour
- Fermentation window. With W 260 and 11.7% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 35 h.
- Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Organic soft wheat flour of Italian type 2 for bread, pizza and focaccia.
Bakes with this flour
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Tipo 2 BIO vs Tipo 2 Pane e Focaccia
Strength
Strong · W 260Strong · W 255P/L
0.50—Protein
11.7%—Hydration
——Maturation
——Tipo 2 BIO vs Tipo 2 Pane e Focaccia
Tipo 2 BIO | ||
|---|---|---|
Strength | Strong · W 260 | Strong · W 255 |
P/L | 0.50 | — |
Protein | 11.7% | — |
Hydration | — | — |
Maturation | — | — |