Pandough
Scióre

Molino Naldoni Scióre

Very StrongFlag of ITItaly

Naldoni Sciore: semi-wholemeal Tipo 2 around W 420 and 16%+ protein. Holds very high hydration for long-fermented pizza and bread.

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 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Naldoni Sciore: semi-wholemeal Tipo 2 around W 420 and 16%+ protein. Holds very high hydration for long-fermented pizza and bread.

Molino Naldoni Scióre fermentation range

The catalog window for Molino Naldoni Scióre 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.

pizza, type-2, ultra-strong, high-hydration, long-rise, professional

Bakes with this flour

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Scióre vs Antiqua Tipo 2 Forte

Antiqua Tipo 2 Forte
Antiqua Tipo 2 Forte
Strength
Very Strong · W 420Very Strong · W 390
P/L
0.60—
Protein
16%—
Hydration
——
Maturation
6.6-21.5h 22°C—