Published spec: type 00, W 360 to 400. The long-rise bread 00 at W 360 to 400. The page claims water absorption of 60 to 62 percent without naming an instrument, so the figure stays out of the absorption field. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Published spec: type 00, W 360 to 400. The long-rise bread 00 at W 360 to 400. The page claims water absorption of 60 to 62 percent without naming an instrument, so the figure stays out of the absorption field. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
The catalog window for Molino Braga Tipo 00 Pane Lunga Lievitazione is 15–101 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.
Tipo 00 Pane Lunga Lievitazione | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | — | 0.55 |
Protein | — | 13.2% |
Hydration | — | — |
Maturation | 7.5-26h 22°C | 7.5-26h 22°C |
