Pandough
Tipo 0

Molino Paolo Mariani Tipo 0

Very StrongFlag of ITItaly

Mariani Manitaly: Manitoba-grade strength from 100% Italian wheat. Mill band about W 330-350 with ~13%+ protein. For long fermentation pizza and bread without imported Manitoba.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Mariani Manitaly: Manitoba-grade strength from 100% Italian wheat. Mill band about W 330-350 with ~13%+ protein. For long fermentation pizza and bread without imported Manitoba.

Molino Paolo Mariani Tipo 0 fermentation range

The catalog window for Molino Paolo Mariani Tipo 0 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.

bread, pizza, sourdough, manitoba, type-0, high-hydration, italian-wheat, traceable

Bakes with this flour

Loading...

Technical Specifications

Absorption
62%
Ash Content
0.65%

Tipo 0 vs La 8 Plus (Speciali con Germe)

La 8 Plus (Speciali con Germe)
La 8 Plus (Speciali con Germe)
Strength
Very Strong · W 350Very Strong · W 350
P/L
0.550.60+0.05
Protein
15.5%14.1%-1.4%
Hydration
——
Maturation
5.7-18.5h 22°C—