Molino NaldoniScióre
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.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
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