Versatile Type 00 (W300) designed for high-hydration doughs with medium-long leavening. Sits in the sweet spot between direct-method and long-retard styles. Good extensibility (P/L 0.60), handles 60-65% hydration comfortably. Halal, Kosher, BRC certified.
Versatile Type 00 (W300) designed for high-hydration doughs with medium-long leavening. Sits in the sweet spot between direct-method and long-retard styles. Good extensibility (P/L 0.60), handles 60-65% hydration comfortably. Halal, Kosher, BRC certified.
The catalog window for Molino Naldoni Lucia is 24–72 hours at 4°C (39°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.
Lucia | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.60 | 0.55-0.05 |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | 4.4-14.3h 22°C | — |
