Molino Grassi Bio Tipo 1 Macinata a Pietra
Strong
Stone-milled organic Italian type 1 wheat flour for bread and pizza.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 250 and 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Stone-milled organic Italian type 1 wheat flour for bread and pizza.
Bakes with this flour
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Bio Tipo 1 Macinata a Pietra vs French Type 45 White Flour (103)
Strength
Strong · W 250Strong · W 250P/L
0.700.70Protein
12%12.6%+0.6%Hydration
——Maturation
——Bio Tipo 1 Macinata a Pietra vs French Type 45 White Flour (103)
Bio Tipo 1 Macinata a Pietra | ||
|---|---|---|
Strength | Strong · W 250 | Strong · W 250 |
P/L | 0.70 | 0.70 |
Protein | 12% | 12.6%+0.6% |
Hydration | — | — |
Maturation | — | — |