Scióre
Molino Naldoni
Semi-wholemeal Type 2 with W420 and 16%+ protein. Supports very high hydration (70%+) and demands 48-72h+ cold retard to tame. Adds aromatic, nutty notes from bran while maintaining exceptional structure. Not for beginners or short-ferment styles.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 7-22 hoursat 22°C
TestedVery strong flour (W420). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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Pizza Classica
Molino Naldoni Scióre is a type 2 flour, W420 strength, 16% protein, a P/L ratio of 0.60, and a recommended hydration range of 60–68%. Semi-wholemeal Type 2 with W420 and 16%+ protein. Supports very high hydration (70%+) and demands 48-72h+ cold retard to tame. Adds aromatic, nutty notes from bran while maintaining exceptional structure. Not for beginners or short-ferment styles. It ferments best over 6.6–21.5 hours at room temp (22°C). Very strong flour (W420). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
pizza, type-2, ultra-strong, high-hydration, long-rise, professional