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Organic stone-ground flour - TYPE ‘2’

Molino Naldoni Organic stone-ground flour - TYPE ‘2’

MediumFlag of ITItaly

Naldoni organic stone-milled Tipo 2 around W 230 with high P/L (~0.70). Tenacious dough; more bran than Tipo 1.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Naldoni organic stone-milled Tipo 2 around W 230 with high P/L (~0.70). Tenacious dough; more bran than Tipo 1.

Molino Naldoni Organic stone-ground flour - TYPE ‘2’ fermentation range

The catalog window for Molino Naldoni Organic stone-ground flour - TYPE ‘2’ is 24–48 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.

type-2, organic, stone-milled, blending

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Organic stone-ground flour - TYPE ‘2’ vs Tipo 2 Pane e Focaccia

Tipo 2 Pane e Focaccia
Tipo 2 Pane e Focaccia
Strength
Medium · W 230Strong · W 255
P/L
0.70—
Protein
12%—
Hydration
——
Maturation
6-12h 22°C—