Published spec: type 2, W 240 to 270. The weakest stone-ground flour of the line at W 240 to 270, for bread and focaccia. A stale shop facet advertises W 230 to 270 with no matching product; the printed product copy of 240 to 270 is recorded. 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 2, W 240 to 270. The weakest stone-ground flour of the line at W 240 to 270, for bread and focaccia. A stale shop facet advertises W 230 to 270 with no matching product; the printed product copy of 240 to 270 is recorded. 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 2 Pane e Focaccia is 0–28 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 2 Pane e Focaccia | ||
|---|---|---|
Strength | Strong · W 255 | Strong · W 260 |
P/L | — | 0.50 |
Protein | — | 11.7% |
Hydration | — | — |
Maturation | 3.7-11.4h 22°C | 3.8-11.8h 22°C+0h |
