Middle-of-the-road Type 00 (W260) for medium hydration and medium leavening times. Produces soft, fragrant pizzas without requiring marathon fermentation. Forgiving enough for same-day dough but handles overnight cold retard fine. Good entry point into the Naldoni lineup.
Middle-of-the-road Type 00 (W260) for medium hydration and medium leavening times. Produces soft, fragrant pizzas without requiring marathon fermentation. Forgiving enough for same-day dough but handles overnight cold retard fine. Good entry point into the Naldoni lineup.
The catalog window for Molino Naldoni Sofia 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.
Sofia | ||
|---|---|---|
Strength | Strong · W 260 | Strong · W 260 |
P/L | 0.60 | 0.70+0.10 |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | 3.8-11.8h 22°C | — |
