Nonno Urbano Tipo 1 Base
Molino Paolo Mariani
Medium-strength Tipo 1 (W ~220-240) from 100% Italian wheat — more bran and flavour than a white 00, with enough gluten for direct doughs. Best on short-to-medium ferments: 4-12h warm or up to ~36h cold; pushed further the weaker, bran-rich grist starts to slacken. Run 60-72% hydration and rest the dough — the bran absorbs water, so hydrate a touch higher than a 00 to avoid a tight, tearing crumb.
Optimal hydration: 60% – 72%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-12 hoursat 22°C
OfficialRoom temp (~22°C): 4-12h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 60-72%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Molino Paolo Mariani Nonno Urbano Tipo 1 Base is a type 1 flour, W230 strength, a P/L ratio of 0.60, and a recommended hydration range of 60–72%. Medium-strength Tipo 1 (W ~220-240) from 100% Italian wheat — more bran and flavour than a white 00, with enough gluten for direct doughs. Best on short-to-medium ferments: 4-12h warm or up to ~36h cold; pushed further the weaker, bran-rich grist starts to slacken. Run 60-72% hydration and rest the dough — the bran absorbs water, so hydrate a touch higher than a 00 to avoid a tight, tearing crumb. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 60-72%.