Mari
Molino Naldoni
High-strength Type 00 blend (W350, 14% protein) engineered for very high hydration and long leavening. Excellent for biga, poolish, or sourdough methods. Produces doughs with large, open alveolation. Needs 48h+ cold retard to fully develop — don't rush this flour.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W350). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Best For
Molino Naldoni Mari is a type 00 flour, W350 strength, 14% protein, a P/L ratio of 0.60, and a recommended hydration range of 60–68%. High-strength Type 00 blend (W350, 14% protein) engineered for very high hydration and long leavening. Excellent for biga, poolish, or sourdough methods. Produces doughs with large, open alveolation. Needs 48h+ cold retard to fully develop — don't rush this flour. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W350). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.