00 Slow H24
Molino Grassi
The strongest flour in the H-series, designed for very long fermentation and high-hydration doughs. W 380 excels with Roman-style pizza al taglio, pizza a pala, and focaccia. Produces exceptionally light, airy crumb with fragrant flavor from extended fermentation.
Optimal hydration: 65% – 75%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 18-24 hoursat 22°C
OfficialH24 naming: designed for 24h warm fermentation.
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Technical Specifications
Absorption | 58% |
Molino Grassi 00 Slow H24 is a type 00 flour, W380 strength, 14% protein, a P/L ratio of 0.55, a recommended hydration range of 65–75%, and 58% absorption. The strongest flour in the H-series, designed for very long fermentation and high-hydration doughs. W 380 excels with Roman-style pizza al taglio, pizza a pala, and focaccia. Produces exceptionally light, airy crumb with fragrant flavor from extended fermentation. It ferments best over 18–24 hours at room temp (22°C). H24 naming: designed for 24h warm fermentation.
00, professional-grade, roman-style, long-fermentation, cold-ferment, italian, high-w, high-hydration, focaccia, pizza-al-taglio