Uniqua Blu Stone-Ground
Molino Dallagiovanna
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.
Optimal hydration: 65% – 78%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 4-8 hoursat 22°C
TestedW380-390. Warm range inferred from strength class.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Absorption | 62% |
Ash Content | 0.8% |
Molino Dallagiovanna Uniqua Blu Stone-Ground is W380 strength, 14% protein, a P/L ratio of 0.58, a recommended hydration range of 65–78%, and 62% absorption. 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. It ferments best over 4–8 hours at room temp (22°C). W380-390. Warm range inferred from strength class.
bread, pizza, sourdough, panettone, type-1, stone-ground, nutritious, very-strong