Pandough
Mari

Molino Naldoni Mari

Very StrongFlag of ITItaly

Naldoni Mari Tipo 00 blend around W 350 and 14% protein. Aimed at very high hydration and long leavening.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Naldoni Mari Tipo 00 blend around W 350 and 14% protein. Aimed at very high hydration and long leavening.

Molino Naldoni Mari fermentation range

The catalog window for Molino Naldoni Mari is 48–96 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.

Pandough users most often plan about 24 hours for this flour in Traditional Napoletana, based on 3 bakes.

pizza, type-00, long-rise, high-hydration, biga, poolish

Bakes with this flour

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Mari vs 00 ExtraMidi H16

00 ExtraMidi H16
00 ExtraMidi H16
Strength
Very Strong · W 350Very Strong · W 350
P/L
0.600.55-0.05
Protein
14%13%-1.0%
Hydration
——
Maturation
5.7-18.5h 22°C12-16h 22°C+2h