Medium-long fermentation pizza flour (R = Regular Verde/Green line). Ideal for processing up to 12 hours of leavening at room temperature or 48 hours in the refrigerator. Perfect for classic round pizza with medium/long leavening. Higher W and P/L for better structure during extended fermentation.
Medium-long fermentation pizza flour (R = Regular Verde/Green line). Ideal for processing up to 12 hours of leavening at room temperature or 48 hours in the refrigerator. Perfect for classic round pizza with medium/long leavening. Higher W and P/L for better structure during extended fermentation.
The catalog window for Molino Dallagiovanna R Verde is 14.8–48 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.
medium-long-fermentation, dallagiovanna, tipo-00, verde, r-verde, 48-hour, cold-ferment, stronger
Absorption | 60% |
R Verde | ||
|---|---|---|
Strength | Very Strong · W 340 | Very Strong · W 340 |
P/L | 0.60 | — |
Protein | 13% | — |
Hydration | — | — |
Maturation | 3.7-12h 22°C | — |
