Molino Braga Tipo 00 Pizza e Focacce XXL

Very StrongItaly

Published spec: type 00, W 320 to 360. A professional-grade strong 00 for classic pizza and tall or thin focaccia at W 320 to 360, positioned by the mill for long-ferment doughs. 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.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 340, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 6.5–69 h.
Hydration range. From its specs, Pandough estimates 57–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Braga Tipo 00 Pizza e Focacce XXL fermentation range

The catalog window for Molino Braga Tipo 00 Pizza e Focacce XXL is 7–69 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.