Pandough
Uniqua Blu Stone-Ground

Molino Dallagiovanna Uniqua Blu Stone-Ground

Very StrongFlag of ITItaly

Stone-ground Type 1 from Dallagiovanna's Uniqua line. W380 with 14% protein - very strong while maintaining all wheat germ components. Nutrient-rich with fiber, antioxidants, and minerals. Ideal for sourdough, long-leavened pizzas, panettone, colomba, brioche, croissants. Adds 50% to bread for excellent structure.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 6 h at 22°C, inside a 4–8 h window. In the fridge at 4°C, it holds 36–72 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stone-ground Type 1 from Dallagiovanna's Uniqua line. W380 with 14% protein - very strong while maintaining all wheat germ components. Nutrient-rich with fiber, antioxidants, and minerals. Ideal for sourdough, long-leavened pizzas, panettone, colomba, brioche, croissants. Adds 50% to bread for excellent structure.

Molino Dallagiovanna Uniqua Blu Stone-Ground fermentation range

The catalog window for Molino Dallagiovanna Uniqua Blu Stone-Ground is 36–72 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.

Pandough users most often plan about 33.5 hours for this flour in Traditional Napoletana, based on 4 bakes.

bread, pizza, sourdough, panettone, type-1, stone-ground, nutritious, very-strong

Bakes with this flour

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Technical Specifications

Absorption
62%
Ash Content
0.8%

Uniqua Blu Stone-Ground vs Antiqua Tipo 1 Forte

Antiqua Tipo 1 Forte
Antiqua Tipo 1 Forte
Strength
Very Strong · W 380Very Strong · W 390
P/L
0.580.70+0.12
Protein
14%—
Hydration
——
Maturation
4-8h 22°C—