Molino Grassi Miracolo Tipo 1
Weak
Italian type 1 wheat flour milled from traditional Italian wheat varieties. The mill recommends it for bread and pizza.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 75 and 12% protein, the dough peaks after about 3.5 h at 22°C, inside a 2–6 h window. In the fridge at 4°C, it holds up to 9 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Italian type 1 wheat flour milled from traditional Italian wheat varieties. The mill recommends it for bread and pizza.
Bakes with this flour
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Miracolo Tipo 1 vs Primitiva Tipo 1 100
Strength
Weak · W 75Weak · W 110P/L
0.350.45+0.10Protein
12%10.9%-1.1%Hydration
——Maturation
——Miracolo Tipo 1 vs Primitiva Tipo 1 100
Miracolo Tipo 1 | ||
|---|---|---|
Strength | Weak · W 75 | Weak · W 110 |
P/L | 0.35 | 0.45+0.10 |
Protein | 12% | 10.9%-1.1% |
Hydration | — | — |
Maturation | — | — |