Molino Grassi Bio Tipo 1 Macinata a Pietra Forte
Strong
Stone-milled organic Italian type 1 wheat flour for bread, pizza and focaccia.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With 12.1% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 34 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Stone-milled organic Italian type 1 wheat flour for bread, pizza and focaccia.
Bakes with this flour
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Bio Tipo 1 Macinata a Pietra Forte vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.1%12%-0.1%Hydration
——Maturation
——Bio Tipo 1 Macinata a Pietra Forte vs 3 Malts & Sunflower Organic Brown Flour (705)
Bio Tipo 1 Macinata a Pietra Forte | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.1% | 12%-0.1% |
Hydration | — | — |
Maturation | — | — |