Molino Braga Tipo 2 Pizza Rustica

StrongItaly

Published spec: type 2, W 270 to 300. A stone-ground Tipo 2 for rustic pizza at W 270 to 300. 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

Customize this recipe

How the calculator uses this flour

Fermentation window. With W 285, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 42 h.
Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Molino Braga Tipo 2 Pizza Rustica fermentation range

The catalog window for Molino Braga Tipo 2 Pizza Rustica is 0–42 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.