Naldoni Robusta: organic stone-milled Tipo 1 around W 300 with low P/L (~0.40), so quite extensible. For pizza and bread that want bran flavor without a tight dough.
Naldoni Robusta: organic stone-milled Tipo 1 around W 300 with low P/L (~0.40), so quite extensible. For pizza and bread that want bran flavor without a tight dough.
The catalog window for Molino Naldoni Robusta 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.
Robusta | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.45 | 0.60+0.15 |
Protein | 13.5% | — |
Hydration | — | — |
Maturation | 4.4-14.3h 22°C | — |
