Published spec: type 0, W 320 to 350. The Neapolitan pizza flour of the line, Tipo 0 with wheat germ, W 320 to 350. The mill's recipe card suggests 70 to 80 percent hydration and 24 to 48 hours at 4 degrees, which is process advice, not a published hydration band. The data sheet's ingredient field prints Tipo 00, an inconsistency worth knowing before trusting the type label. 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 0, W 320 to 350. The Neapolitan pizza flour of the line, Tipo 0 with wheat germ, W 320 to 350. The mill's recipe card suggests 70 to 80 percent hydration and 24 to 48 hours at 4 degrees, which is process advice, not a published hydration band. The data sheet's ingredient field prints Tipo 00, an inconsistency worth knowing before trusting the type label. 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 recommended hydration range for Molino Braga Tipo 0 Spaccanapoli is 70–80%. A practical starting point is 75%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
The catalog window for Molino Braga Tipo 0 Spaccanapoli is 6–64 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 0 Spaccanapoli | ||
|---|---|---|
Strength | Very Strong · W 335 | Very Strong · W 340 |
Protein | — | 14% |
Hydration | 70-80% | — |
Maturation | 5.5-18.1h 22°C | 5.7-19h 22°C+1h |
