Molino Dallagiovanna Le Dolcissime Brioche Soft Tipo 00

Name: Molino Dallagiovanna Le Dolcissime Brioche Soft Tipo 00
Brand: Molino Dallagiovanna

StrongItaly

Type 00 wheat flour for brioche and enriched sweet bread. It contains 14% protein. W 290-350 and P/L 0.35-0.65.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 320 and 14% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Type 00 wheat flour for brioche and enriched sweet bread. It contains 14% protein. W 290-350 and P/L 0.35-0.65.

Strength

Strong · W 320Strong · W 320

P/L

0.500.55+0.05

Protein

14%13.5%-0.5%

Hydration

——

Maturation

—4.8-15.5h 22°C

	Le Dolcissime Brioche Soft Tipo 00	00 ORO di Napoli
Strength	Strong · W 320	Strong · W 320
P/L	0.50	0.55+0.05
Protein	14%	13.5%-0.5%
Hydration	—	—
Maturation	—	4.8-15.5h 22°C