Italian type 00 wheat flour with 13.2% protein. For pizza alla pala, Roman tray pizza and focaccia made with longer direct or indirect fermentation.
Italian type 00 wheat flour with 13.2% protein. For pizza alla pala, Roman tray pizza and focaccia made with longer direct or indirect fermentation.
The catalog window for Molino Grassi 00 Slow H24 is 18–24 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, roman-style, long-fermentation, cold-ferment, italian, high-w, high-hydration, focaccia, pizza-al-taglio
Absorption | 58% |
00 Slow H24 | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | 0.55 | 0.60+0.05 |
Protein | 13.2% | 15%+1.8% |
Hydration | — | — |
Maturation | 18-24h 22°C | — |
