Tipo 00 from Molino Grassi for classic Neapolitan direct doughs. W290, P/L 0.55, absorption 56%. Medium fermentation: about 8-12 h at room temperature or 24-48 h cold.
Tipo 00 from Molino Grassi for classic Neapolitan direct doughs. W290, P/L 0.55, absorption 56%. Medium fermentation: about 8-12 h at room temperature or 24-48 h cold.
The catalog window for Molino Grassi 00 Midi H12 is 8–12 hours at 22°C (72°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.
professional-grade, neapolitan, medium-fermentation, cold-ferment, italian, avpn-approved
Absorption | 56% |
