Organic stone-ground flour - TYPE ‘2’
Molino Naldoni
Organic stone-milled Type 2 flour (W230) with a high P/L (0.70) — notably tenacious for its strength. Best used as a partial blend (20-40%) to add nutty, wheaty depth to pizza or flatbread doughs. Single-pass milling preserves germ oils. Fiber keeps crumb soft but limits fermentation tolerance.
Optimal hydration: 58% – 65%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W230). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Molino Naldoni Organic stone-ground flour - TYPE ‘2’ is W230 strength, 12% protein, a P/L ratio of 0.70, and a recommended hydration range of 58–65%. Organic stone-milled Type 2 flour (W230) with a high P/L (0.70) — notably tenacious for its strength. Best used as a partial blend (20-40%) to add nutty, wheaty depth to pizza or flatbread doughs. Single-pass milling preserves germ oils. Fiber keeps crumb soft but limits fermentation tolerance. It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W230). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.